Fettuccine with Buffalo Butter and Parmigiano Reggiano (Misi Copycat)
Serves 20 mins prep0 mins cook
Such a beautiful thing happens when you combine fresh pasta, parmigiano and GOOD butter.
0 servings
What you need
Instructions
0 Bring a large pot of water to boil and salt generously. Place a medium saute pan on low heat and add both butters to the pan. 1 Once the butters are melted add the pasta to the water and cook to al dente (for fresh pasta, it is usually 1 - 2 minutes.) 2 While the pasta cooks, add one ladle of pasta water to the pan with butter and slowly stir to emulsify. 3 Remove the pasta with tongs from the pot and add to the butter and water emulsion. 4 Add another ladle of pasta cooking water and fresh ground black pepper. (The water helps to make the sauce and will be absorbed, don’t be shy adding it.) Continue to cook on low heat while tossing to incorporate the sauce into the pan. 5 When the sauce is incorporated remove the pan from the heat and add the finely grated cheese in a slow steady stream while tossing the pasta. Continue to toss until the cheese is fully melted and a sauce forms. 6 Divide the pasta into bowls. Top with plenty of the coarsely grated cheese and more freshly ground pepper. 7 Enjoy!!!View original recipe