Fettuccine With Buffalo Butter And Parmigiano Reggiano Food

PASTA WITH TOASTED WALNUT AND PARMIGIANO-REGGIANO BUTTER SAUCE

Steps:

• Cook the pasta in plenty of boiling salted water, stirring occasionally; until al dente.
• Meanwhile, heat the walnuts in a large skillet over low heat, stirring, until fragrant (about 3 minutes).
• Add in butter; stir until melted.
• Drain the pasta, leaving plenty of moisture still clinging to the surface of the noodles.
• Transfer to a platter; pour half of the walnut butter on top; toss.
• Add the remaining walnut butter and a generous layer of grated cheese; serve.

FETTUCCINE WITH BUTTER AND PARMESAN

Steps:

• Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.

FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO

Steps:

• Bring a big pot of water to a boil.
• Meanwhile, whisk the eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot; set aside.
• Add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.
• While the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling.
• When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.
• Fold in the Parmigiano-Reggiano; toss, and serve immediately.
• Pass extra cheese and pepper at the table.