Ingredients

The following ingredients have 4 Servings
  • 1 ¼ pounds fresh fettuccine pasta
  • About ½ cup buffalo butter
  • About ¼ cup butter
  • About 2 ¼ cups finely grated Parmigiano Reggiano cheese
  • About 1 ⅓ cups coarsely grated aged or specialty Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • to taste

Instruction

  • Bring a large pot of water to boil and salt generously
  • Place a large sauté pan on low heat and add ½ cup pasta cooking water to the pan
  • Add both butters to the pan and slowly stir to emulsify
  • Meanwhile, add fettucine to the boiling water and cook until tender and soft to the bite, 1 to 2 minutes
  • Remove pasta with tongs and add to the butter and water mixture
  • Add another ½ cup pasta cooking water and black pepper
  • Continue to cook on low heat while tossing the pasta in the sauce to combine
  • When the sauce is incorporated, remove the pan from the heat and add the finely grated cheese in a slow steady stream while tossing the pasta
  • Divide the pasta between 4 bowls
  • Top with the remaining coarsely grated cheese and more freshly ground pepper