This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread!
This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread!
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1/4 cup cooking water, then drain pasta in a colander.
Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
Add cooked pasta and toss to coat, lifting strands.
Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
Sprinkle with additional cheese and serve immediately.
When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
