FETTUCCINE WITH BUTTER AND PARMESAN
From Jennifer Johnson (Tabatha Colson)
14 oz. fresh or dried fettuccine
1 1/3 cups freshly grated parmesan cheese
1/4 cup unsalted butter, cubed
salt and ground black pepper
Cook the pasta in a pan of salted boiling water according to the instructions on the packet.
Drain thoroughly, then tip into a warmed bowl.
Add the butter and parmesan, 1/3 at a time, tossing the pasta after each addition until it is evenly coated.
Season to taste and serve.
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