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
Bring a large pot of water to a boil. Add some salt, but go light on it if the garlic butter is salted.
Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.
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.
Remove from heat and add the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more grated Parmigiano.