Fettuccine with Butter Parmesan Sauce

Introduction

A sauce made from softened butter, grated Parmesan-style cheese, and ½ cup of pasta water coats the fettuccine without any cream. You whisk the butter and cheese first, then finish the noodles in the warm pot so the sauce turns glossy instead of heavy. It fits a fast dinner, but you need to serve it as soon as it comes together.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature
• ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated
• Salt
• 1 pound (450 g) fettuccine egg noodles

Instructions

1. Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.
2. Put water to boil in a large pot and cook the noodles until al dente.
3. Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.
4. Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.
5. Add salt to taste.
6. Serve immediately.

Variations

• Change the fettuccine egg noodles to linguine if you want a slightly lighter bite and a less dense tangle of pasta.
• Add black pepper at the salt step for a sharper, more pepper-forward finish.
• Stir in peas after the sauce turns smooth if you want some sweetness and a little color against the rich sauce.
• Reduce the butter slightly and use a bit more pasta water if you want a lighter coating; the sauce will be less rich and less velvety.

Tips for Success

• Grate the cheese finely so it melts into the butter faster and gives you a smoother sauce.
• Cook the noodles only to al dente, since they keep softening when you toss them in the warm pot.
• Reserve the ½ cup of pasta water before you fully drain the noodles, or you lose the starch that helps the sauce come together.
• Keep the pot warm, not hot, when you add the butter and cheese mixture so the sauce stays glossy instead of clumping.
• Serve as soon as the noodles are glistening and smooth, because the sauce tightens quickly as it sits.

Storage and Reheating

FAQ

Can you use pre-shredded cheese?

You can, but it usually melts less smoothly because of anti-caking agents. Freshly grated cheese gives you a better emulsion.

Why did the sauce turn clumpy or greasy?

The pot was likely too hot, or the cheese was too coarse. Toss the pasta in a warm pot and add the pasta water gradually while turning the noodles vigorously.

Can you use another pasta shape?

Yes. Linguine, tagliatelle, or spaghetti all work, but broad noodles hold the butter and cheese mixture more evenly.

Can you make any part of it ahead?

You can grate the cheese and whisk it with the softened butter up to 1 day ahead, then refrigerate it. Let that mixture come back toward room temperature before tossing it with the hot pasta.