This creamy fettuccine is truly indulgent, and yet so simple. You’’ll be rewarded for using the very best pasta and Parmesan.

Ingredients:

  • 8 to 9 ounce egg fettuccine in nests
  • 1/2 cup heavy cream
  • 1/2 stick unsalted butter, cut into pieces
  • 1/3 cup grated Parmigiano-Reggiano

Instructions:

  1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
  2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

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