Fettuccine with Rosemary Butter

1. 1

   In a large pot of boiling salted water cook the fettuccine until al dente.

2. 2

   Meanwhile, in a medium skillet, melt the butter over moderate heat until it begins to foam, about 1 minute.

3. 3

   Reduce the heat to low, add the rosemary and cook until fragrant, about 2 minutes.

4. 4

   Season the sauce with salt and pepper, remove from the heat and keep warm.

5. 5

   Drain the pasta, reserving 1/3 cup of the pasta cooking water.

6. 6

   Add the pasta and the reserved water to the skillet and toss to coat with the sauce.

7. 7

   Transfer to warmed bowls and serve immediately.

8. 8

   Pass the Pecorino at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.