Ingredients
Scale
- 8 Tbsp. butter, cut in large cubes
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1.5 cups grated Parmigiano-Reggiano (divided)
- 1 lb. fettuccine pasta
- Chopped flat-leaf parsley
Instructions
- In a medium-sized heavy skillet, over medium-low heat, melt butter.
- Next, add the heavy cream and salt and pepper.
- Bring sauce to a simmer, stirring constantly, until thickened, about 10 minutes.
- Remove from heat but keep warm. (Cover)
- In the meantime, cook fettuccine according to package directions to al dente.
- Reserving 1/2 cup pasta water, add 1 1/4 cups of grated Parmigiano and the pasta to the sauce.
- Toss the mixture well.
- If sauce is sticky, add little bits of pasta water until desired consistency.
- Serve with chopped parsley, a good grind of black pepper and a sprinkle more of Parmigiano.
- Enjoy!