Nothing easier than a good old plate of yummy pasta. This recipe is not just extremely easy to follow through, but lets you cook a delicious and plentiful fettuccine
Stuff you need:
400g of fettuccini
100g of grated Parmegiano-Reggiano cheese
100g of butter (preferably unsalted)
Salt (Himalayan or Celtic Sea salt as they maintain all the ingredients that pack health benefits)
1- Combine butter and cheese in a large heatproof bowl. Cook the pasta in a pot of salted boiling water until al dente (this might seem trivial and it’s a matter of preference, but I find it it tastes much better when the pasta is firm enough yet loose, but not gummy, a sign of overcooked pasta) Transfer pasta to bowl with cheese and butter.
2- Add 120ml of hot pasta-cooking water, then toss repeatedly until butter is melted and a creamy. If pasta looks dry, add a splash or two of additional pasta water until it has a good consistency. Serve, sprinkling more cheese on top at the table