Ingredients:
- 360 g of fresh egg fettuccine
- 160 g Occelli® butter
- 160 g of grated Parmigiano Reggiano
- Salt to taste
- Black pepper to taste
Preparation:
- Put some water on the stove to cook the fettuccine. When it boils, add salt, drop the fettuccine in and cook for 2-3 minutes.
- Meanwhile, prepare the dressing: melt the Occelli® butter in a large pan, keeping the heat low to avoid burning it.
- When the fettuccine are ready, drain them and add them to the melted butter, adding a little of the cooking water, just enough to bind and make the mixture creamier. Quickly toss everything, turn off the heat and add the grated Parmigiano Reggiano, stirring to mix it with the pasta (if necessary add a little more cooking water).
- If necessary, adjust the salt and finally add a generous sprinkling of black pepper, mixing again.
- Serve the fettuccine all'Alfredo piping hot!
