FETTUCCINE WITH BUTTER AND CHEESE
4 servings
I. Also known as pasta in bianco or fettuccine al burro. To make it cacio e pepe, use Romano cheese and a generous amount of freshly ground black pepper.
Cook in a large pot of boiling salted water:
- 12 ounces dried fettuccine or tagliatelle or 1 pound fresh
Reserve ½ cup of the pasta water. Drain the pasta, transfer to a serving bowl or back to the pasta cooking pot, and toss with the pasta water and:
- 1½ cups grated Parmesan or Romano (6 ounces)
- 4 tablespoons (½ stick) butter, softened
- Black pepper to taste
II. Fettuccine Alfredo
Cook the pasta as for I. While the pasta is cooking, melt in a large skillet over medium heat:
- 4 tablespoons (½ stick) butter
Drain the pasta and add it to the skillet along with:
- 1 cup heavy cream
- 1 cup grated Parmesan (4 ounces)
- Salt and black pepper to taste
Toss over low heat until the pasta is well coated.