Ingredients

• 7oz - 200g Fresh fettucine
• 3½oz - 100g Parmigiano Reggiano cheese
• 3½oz - 100g Butter
• Salt and pepper

CLICK HERE FOR: How to make fettuccine from scratch.

Steps

• Step 1

  Bring a large pot of water to the boil, add salt once it boils.

• Step 2

  Grate the cheese finely and set aside.

• Step 3

  Add the fresh pasta to the boiling water. While the pasta is cooking, place a large frying pan on medium to low heat. Add a ladle of the pasta water to your frying pan, approx (3oz-90ml) this can vary so adjust as you go. Add the butter and mix it the hot water until it’s all melted. The liquid will emulsify into a creamy consistency.

• Step 4

  The pasta should cook in 3-4 minutes if fresh (longer if dry), just taste it first as different thicknesses will take different times. It should be a fraction less than al dente as it will cook a little longer in the pan.

• Step 5

  Drain the pasta as you pick it up out of the water (with utensil) and place directly into the pan over low heat. (it’s fine in some pasta water falls into the pan) Spread the pasta out into the pan.

• Step 6

  Cover the surface of the pasta in the pan with all the grated cheese then mix vigorously into the sauce over low heat for one to two minutes. The sauce will become silky smooth as you mix it more. Add further pasta water in small doses if required. You don’t want a thick gluey sauce, the pasta will absorb a lot of the liquid, you still want some liquid left in your serving plate but not too much. Enjoy!

Little Tips

Ensure you salt the water so it tastes like you want your pasta to taste. Adding a pinch of salt to a large pot won't do anything. It should almost taste like sea water but not quite that salty.