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Ingredients
- 1 stick unsalted butter (115g), diced
- 4 ounces Parmigiano-Reggiano cheese (115g), grated on the fine holes of a box grater, plus more for serving (see note)
- Kosher salt
- 1 pound fresh fettuccine pasta
Method
- In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.
- Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.
