• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound fettucine (if fresh egg fettuccine is not available, dry fettuccine can be substituted)
  • 2 sticks of butter, softened and cut into pieces
  • 1 1/2 cups of Parmigiano-Reggiano cheese, grated
  • Black pepper, to taste

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  1. Cook Fettuccine in a large quantity of lightly salted water. Meanwhile, cut butter into small pieces and place into a large, warm serving bowl. When the pasta is cooked al dente, drain it and reserve 1/4 cup of the cooking water. Add some of the reserved water to the butter, and then add the fettuccine, mixing with the butter. Add the Parmigiano and continue to mix until creamy. Add some fresh black pepper and serve immediately.