The Cheating Pasta
The Cheating Pasta
Ingredients
- 300 g fettuccine
- 140 g butter
- 90 g grated Parmesan
- as needed black pepper, to taste
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil. Once boiling, add a generous pinch of salt to the water.
⏱️ 5 min
- 2
Add the 300 g fettuccine to the salted boiling water and cook according to package directions until almost al dente. Reserve about 1 cup of pasta cooking water before draining.
⏱️ 8 min
- 3
While the pasta is cooking and almost done, heat a large pan over medium heat.
⏱️ 1 min
- 4
Add black pepper, to taste, to the hot pan and let it toast briefly for about 30 seconds to release its aroma. Be careful not to burn it.
⏱️ 1 min
- 5
Add the 140 g butter to the pan with the toasted pepper and allow it to melt completely.
⏱️ 1 min
- 6
Once the butter has melted, stir in a splash (about 1/4 cup) of the reserved pasta cooking water into the pan. This will start to create a light emulsion.
⏱️ 1 min
- 7
Drain the fettuccine while it is still al dente (slightly firm to the bite) and immediately transfer it directly to the pan with the butter sauce.
⏱️ 1 min
- 8
Toss the pasta well in the pan to coat it evenly with the butter sauce.
⏱️ 1 min
- 9
Remove the pan from the heat. Add the 90 g grated Parmesan cheese to the pasta, distributing it evenly over the noodles.
⏱️ 1 min
- 10
Mix vigorously, either by tossing the pan or stirring with a wooden spoon, until the cheese melts and combines with the butter and pasta water to form a smooth and creamy sauce.
⏱️ 2 min
- 11
If the sauce becomes too thick or clumpy, add a bit more of the reserved pasta water, one tablespoon at a time, and continue mixing until you achieve a luscious, creamy consistency.
⏱️ 1 min
- 12
Give the pasta a final good mix in the pan to ensure everything is perfectly combined.
⏱️ 1 min
- 13
Serve the creamy fettuccine immediately into individual bowls.
⏱️ 1 min
- 14
Garnish with additional fresh black pepper, to taste, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Cheating Pasta
- 300 g fettuccine
- 140 g butter
- 90 g grated Parmesan
- as needed black pepper, to taste
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil. Once boiling, add a generous pinch of salt to the water.
⏱️ 5 min - 2
Add the 300 g fettuccine to the salted boiling water and cook according to package directions until almost al dente. Reserve about 1 cup of pasta cooking water before draining.
⏱️ 8 min - 3
While the pasta is cooking and almost done, heat a large pan over medium heat.
⏱️ 1 min - 4
Add black pepper, to taste, to the hot pan and let it toast briefly for about 30 seconds to release its aroma. Be careful not to burn it.
⏱️ 1 min - 5
Add the 140 g butter to the pan with the toasted pepper and allow it to melt completely.
⏱️ 1 min - 6
Once the butter has melted, stir in a splash (about 1/4 cup) of the reserved pasta cooking water into the pan. This will start to create a light emulsion.
⏱️ 1 min - 7
Drain the fettuccine while it is still al dente (slightly firm to the bite) and immediately transfer it directly to the pan with the butter sauce.
⏱️ 1 min - 8
Toss the pasta well in the pan to coat it evenly with the butter sauce.
⏱️ 1 min - 9
Remove the pan from the heat. Add the 90 g grated Parmesan cheese to the pasta, distributing it evenly over the noodles.
⏱️ 1 min - 10
Mix vigorously, either by tossing the pan or stirring with a wooden spoon, until the cheese melts and combines with the butter and pasta water to form a smooth and creamy sauce.
⏱️ 2 min - 11
If the sauce becomes too thick or clumpy, add a bit more of the reserved pasta water, one tablespoon at a time, and continue mixing until you achieve a luscious, creamy consistency.
⏱️ 1 min - 12
Give the pasta a final good mix in the pan to ensure everything is perfectly combined.
⏱️ 1 min - 13
Serve the creamy fettuccine immediately into individual bowls.
⏱️ 1 min - 14
Garnish with additional fresh black pepper, to taste, if desired.
⏱️ 1 min