The pasta dish is made by tossing long, flat noodles (some brands are GF) with butter and Parmesan cheese. In 1914, it was introduced in Rome. Optional heavy cream does enrich its taste.
Fettuccine is wider, flat, and ribbon-like, typically made with eggs.
Serves 4-6
1 pound (455 g) fettuccine pasta
1/2 cup (65 g) = 8 Tbs. (dairy free) organic butter
1 cup (130 g) (DF) grated cheese, Parmigiano-Reggiano if possible
optional: 8 ounces (225 g) (DF) cream cheese
optional: 2 cups (5 dL) (DF) milk
uno 1. Cook the pasta in salted boiling water until just al dente.
due 2. Keep one cup (240 ml) water before draining the pasta.
tre 3. In a wide skillet, on medium-low heat, melt half the butter with a splash of the hot water.
quattro 4. Still in the optional cream cheese.
cinque 5. Whisk in the optional milk and simmer for 1 minute.
sei 6. Turn the heat down and add the hot fettuccine into the skillet, plus a splash of pasta water.
sette 7. Add the rest of the butter and cheese. Toss everything.
otto 8. Serve on warm plates.
Buon Appetito!
Try some other pasta dishes:
A Pasta Salada à la Traditional
Pasta Salad with Yogurt Sauce?
Pasta à la Salmon and Garlic Butter
