Fettuccine in Salsa Bianca
This is my version of a classic butter and cream sauce pasta. Easy to prepare, and served with a salad it is perfect on a hot day. It is so easy and fast, yet so elegant. This is a great dish to prepare for guests especially if you do not have much time to prepare dinner.
1 lb package (16oz.) dried fettuccine
1 Tbsp. kosher salt for the pasta water
2/3 cup Parmigiano-Reggiano freshly grated for sauce and 1 cup freshly grated for serving at the table
¾ cup butter cut into 2 inch pieces
½ cup whipping cream (at room temperature)
salt and freshly ground pepper to taste
1 cup of the pasta cooking water
Place a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil, and cook according to package directions until the pasta is al dente (tender but firm to the bite). Transfer the fettuccine with a large pair of tongs to a large sauté pan and add approximately 1/3 of the butter and 1/3 of the cream. Turn the heat on very low, just to keep the pasta warm. Gently toss until all of the butter and cream is incorporated. Repeat this process until all of the butter and cream is used. Add the salt and freshly ground pepper to taste. Add a Tbsp. or two of the reserved pasta water if the sauce is getting to thick. Add 1/3 cup of the cheese, and toss very lightly 2 or 3 times with the tongs or with 2 forks. Place the pasta in a large warm serving bowl. Sprinkle the rest of the cheese (1/3 cup) on top, and serve with ample additional cheese on the table for each person to add additional cheese to his or her serving.