Fettuccine In Salsa Bianca

1. 1

   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).

2. 2

   Transfer the fettuccine with a large pair of tongs to a large saute pan and add approximately 1/3 of the butter and 1/3 of the cream. Turn the heat on very low, just to the pasta warm. Gently toss until all of the butter and cream is incorporated.

3. 3

   Repeat this process until all of the butter and cream is used.

4. 4

   Add the salt and freshly ground pepper to taste. Add a Tbsp. or two of the reserved pasta water if the sauce is getting too thick..

5. 5

   Add 1/3 cup of the cheese (1/3 cup of the cheese, and toss very lightly 2 or 3 times with the tongs or 2 forks.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.