SERVES 4
TOTAL TIME: 20 MINUTES
SERVE WITH ARUGULA, SQUID AND WHITE BEAN AND RADISH WITH UMAMI DRESSING

Ingredients

• egg fettuccine – 9 oz
• heavy cream – 1/2 c
• butter – 1/2 stick, in chunks
• Parmigiano-Reggiano – 1/3 c, grated

Preparation

1. Add fettuccine to boiling salted water
2. While pasta is cooking, place a heavy skillet over medium-low heat and bring butter and cream to a simmer
3. When fettuccine is al dente, reserve 1/2 c water and drain pasta
4. Add pasta, cheese and 1/4 c reserved water to skillet and toss to coat. Salt and pepper to taste, add additional pasta water if needed. Serve immediately.