Ingredients (Serves 2)
- 200g fettuccine
- 50g unsalted butter
- 60g Parmigiano Reggiano, finely grated
- Salt (for pasta water)
- Fresh black pepper
Method
- Cook pasta in salted water until al dente.
- Melt butter gently in a pan.
- Add pasta with a splash of pasta water.
- Remove from heat and stir in parmesan.
- Toss until glossy and emulsified.
No cream. Just butter, cheese, and technique.