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Garlic Butter & Parmigiano Fettuccine

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. fresh fettuccine or tagliatelle

  • 4 tbsp. garlic butter

  • 1/2 cup Parmigiano Reggiano, finely grated


  1. Bring a large pot of water to a boil. Add some salt, but go light on it if the garlic butter is salted.

  2. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.

  3. Strain the pasta and add it to a large sauté pan along with the garlic butter and 1/4 cup pasta water. Toss on medium-high heat until combined.

  4. Remove from heat and add the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

  5. Plate and top with more grated Parmigiano.


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