Fettuccine Alfredo

Ingredients

• 1 lb. fresh pasta
• 6 oz. unsalted butter
• 6 oz. Parmigiano Reggiano cheese, grated

Instructions

1. Cook the pasta in 1 gallon of salted boiling water for three minutes. While the pasta is cooking, blend the butter and cheese at room temperature. Blend until the cheese almost dissolves, and a smooth cream is formed.

2. Strain the pasta, leaving just a small amount of water.

3. Toss the pasta with the Alfredo sauce and serve with additional grated cheese.