1 pound fresh fettuccine
1/4 pound sweet butter(unsalted),softened
1/2 cup freshly grated Parmigiano Reggiano cheese
- Cook the fettuccine in plentyof boiling salted water until al dente, or firm to the bite,about 2 minutes drain.
- Have ready a large warm bowl with the butter in the bottom, cut inot small pieces. Add the fettuccine immediately after draining; add the cheese and toss well. Serve at once. Add black pepper if you desire.