Active time: 35 min Start to finish: 40 min

　　This recipe originally appeared with an article about how to make your own fresh fettuccine. A lot has changed since those days: Being able to buy imported and high-quality pasta of all kinds is something we now take for granted.

　　

Ingredients

Makes 4 servings

　　12 oz dried egg fettuccine

　　1 stick (1/2 cup) plus 1 tablespoon unsalted butter

　　1/2 cup grated Parmigiano-Reggiano (4 oz) plus additional for sprinkling

　　2/3 cup heavy cream

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

　　Cooks' note:

　　• You can substitute a large deep skillet for the gratin dish to sauce the pasta, then serve pasta on plates and sprinkle with cheese.