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Ingredients
- 4 tablespoons of butter
- 1 cup Parmigiano Reggiano (best you can find in the market and freshly grated)
- 1 clove garlic
- 8 ounces fettuccine (egg fettuccine would be best)
- Fresh cracked black pepper
- Salt
- A pinch of nutmeg (optional)
Instructions
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In a large pot filled with water. Salt it and bring to a boil.
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Add the fettuccine and start the sauce. Once fettuccine is boiling reserve a cup of pasta water.
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Cut garlic in half and rub the bottom of a large sauté pan.
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Add the butter and melt it on medium heat.
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Using tongs remove al dente fettuccine and add to the butter. No more heat is needed.
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Stir and gradually stir Parmigiano and a little of pasta water at a time. Keep stirring. You’ll see that a delicious cream will slowly create.
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Grate a little nutmeg and lots of fresh cracked pepper.
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Serve immediately and enjoy!Â
