The melted Parmigiano Reggiano emulsifies with the pasta water to create a moreishly smooth and rich pasta sauce - this is a recipe you need in your life.
- Total Fat
- Total Carbohydrates
250 g Barilla Fettuccine
80 g butter
160 g Parmigiano Reggiano, freshly grated
Salt and pepper
Bring a large pot of water to the boil and add salt. We recommend 7 grams of rock salt per 1 litre of water.
COOK THE PASTA
Once the water is boiling, cook the Fettuccine according to the package instructions. Once the pasta is cooked, reserve about 1 cup of cooking water then drain.
PREPARE THE SAUCE
In the meantime, melt the butter in a large skillet over medium heat and season with salt and pepper.
COMBINE AND SERVE
Toss the drained Fettuccine in the pan together with the butter. Add the reserved cooking water, Parmigiano Reggiano, then toss the pasta until coated in sauce. Serve immediately.