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Cook
Skill
Intermediate

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.

523
Calories
28.6g
Total Fat
21.2g
Protein
44.9g
Total Carbohydrates

Ingredients 4 Number of Servings

Ingredients for 3-4 people

250 g Barilla Fettuccine

80 g butter

160 g Parmigiano Reggiano, freshly grated

Salt and pepper

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Instructions

  • TO START

    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. 
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