Literally “cheese and pepper,” this simple pasta recipe really spotlights the flavors of authentic Parmigiano Reggiano cheese. Serve with a green salad for an easy and satisfying dinner.
6 ounces Fettuccine
3 ounces Parmigiano Reggiano, finely grated.
3 tablespoons butter
½ tablespoon fresh cracked black pepper
Basil, for garnish
Bring 3 quarts water to a boil; cook pasta to al dente.
Melt butter over medium-high heat in a medium sauté pan.
Drain pasta, reserving 1 tablespoon water.
Stir pepper into butter, then add pasta and water. Reduce water and butter at high heat for 1 minute, constantly stirring. Turn off heat, add cheese and toss to incorporate air.
Once cheese has melted, transfer pasta to serving plate, garnish with basil and a fresh crack of pepper