- 1 pound fettuccine (or pasta of your choice)
- 1 1/2 sticks butter cut into 1” pieces, room temperature
- 2 cups freshly grated parmesan, plus more for garnish
- Kosher salt
- Freshly ground black pepper
Boil pasta in heavily salted water.
Meanwhile in a large bowl place the butter and 1 cup of the cheese. When pasta is al dente (9-10 minutes), use tongs to remove the pasta from the water and drop directly into the bowl along with 1/4 cup of pasta water. Toss to melt butter. Add remaining cheese with more pasta water if needed. Top with kosher salt & pepper. Serve immediately.
Recipe from Giadzy.
I made this to go along with Garlic Butter Sheet Pan Shrimp!