Dinner / Lunch
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Large Pot
- Medium Saucepan
- 1 (16oz) package fettuccine noodles
- 2 tablespoons Kosher salt
- ½ stick unsalted butter, cut into pieces
- ¾ cup finely grated Parmesan, plus extra for serving
- 2 cups reserved pasta water
- Freshly ground black pepper
- Grilled meet for added protein* (optional)
Cook pasta in a large pot of boiling salted water, according to package instructions. Stir occasionally, until al dente.
Reserve some pasta water
Reserve 2 cups of pasta water.
Drain noodles without rinsing
Drain pasta into a colander over the sink and set aside. Don't rinse your pasta!
Add in pasta reserved pasta water
Pour approximately 1 cup of the pasta water into a skillet over medium heat and bring to a simmer.
Whisk in butter
Begin to whisk in butter, a piece at a time, until melted, whisking constantly. Trust this process! It will begin to thicken as you add the cheese and again when you add in the pasta.
Add in cheese
Gradually add ¾ cups cheese, making sure it’s completely melted and incorporated between additions.
Coat with sauce
Using tongs, add pasta and toss to coat, adding additional pasta water as needed. Continue to toss until sauce covers the noodles completely.
Top with protein
Top with grilled protein if using.
Garnish and serve
Serve topped with pepper and more parmesan cheese.