Butter and Cheese Fettuccini from Cook's Country

This is an amazing, lighter recipe than the one that starts with the béchamel sauce which I make because of Dawn's recipe and which I love.  This was equally as good, just different.

  Place your serving bowls in a 200 degree oven to warm while you prepare the meal.  Such a dish as well as for other pastas, the pasta cools down too quickly.  Serving the meal in heated bowls keeps the warmth.

Ingredients:
3 qts water
1 pound fettuccini
1 T salt

4 ounces or 2 cup of finely grated parmesan reggiano cheese that YOU have grated.
5 T cold unsalted butter cut into 5 pieces.


Instructions:

Boil 3 qts of water. Add 1 pound of fettuccini and 1 T salt.  Cook til near al dente.

Remove and save 1 cup of the starchy water from the pasta and drain the pasta.  Use a metal ladle or long handled measuring cup. Do not put glass into the boiling water. Do not burn yourself.

Return pasta to the pan. Add 2 cups of finely grated parmesan reggiano cheese, the 1 cup of reserved starchy water and 5 T cold unsalted butter, cut into 5 pieces.

Put pasta pot on low heat and vigorously stir with tongs for 1 minute until the cheese melts.

Remove pot from from heat ad offer with lid for 1 minute to help moisture be absorbed.

Toss for 30 seconds more and add to heated bowls.  (Be careful removing the heated bowls from the oven)

 It might look wet but as it slightly cools it will dry.  sprinkle with more of the finely grated cheese if desired.