8 oz. Fettuccine 

4 Tbsp Butter 

Reserved Pasta Water 8 oz.

Freshly Grated Parmesan Regiano (2 cups freshly (very finely) grated) *no substitutes*

Kosher Salt 

1 Bring a large pot of generously salted water to a boil. 

2 Slice the butter into chunks and place them in a large bowl. 

3 Boil the fettuccine according to package directions until al dente. 

A couple mins before the pasta is done, reserve 1 cup of pasta water and let it cool slightly while the pasta finishes cooking. 

4 Drain the hot pasta and place it in the bowl with the butter. 

Add ~1/4 cup pasta water and mix with a large spoon for ~30

seconds until the butter begins to melt and coat the noodles. 

5 Add the grated parmesan along with a couple more tablespoons of pasta water. 

Mix vigorously, adding more pasta water as needed a couple tablespoons at a time, until the cheese melts and emulsifies into a thick and creamy sauce. 

If you accidentally add too much pasta water you can re-balance the sauce by adding more grated parmesan. 

6 Serve immediately with some more grated parm on top and enjoy! 

~ 20 minute total prep + cook time 

Recipe serves 2 people

CW food - it's absolutely delicious and posting it so youze guys have the recipe and risk being banned by the list owner is worth it. 

CW Forever!

73

DR