Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn’t break as easily during tossing as fresh egg pasta does. (Although for taste, fresh pasta can’t be beat. The Lady buys her fresh pasta at PastaWorks on Hawthorne in Portland. And I can confirm, it is divine…)
(The Lady likes to take this recipe to another level and she adds grilled chicken breasts and sautéed fresh asparagus. I would prefer she use grilled Scapanus latimanus, which was plentiful in the Burbank neighborhoods where I originally met and adopted The Lady and The Man. Sadly, they aren’t available here in the Pacific Northwest. I have searched the area around Salmon Creek and none are to be found…)
1 lb. dried fettuccine
1⁄2 lb. unsalted Kerrygold Butter
1⁄2 lb. finely grated BelGioioso American Grana (about 3 1⁄4 cup)
1. Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes. If you use fresh pasta, you will only need to cook it 2-3 minutes.
2. Meanwhile, cut Kerrygold Butter into thin pats and transfer to a large, warmed platter. Drain pasta (do not rinse – the sauce will adhere better to the pasta when not rinsed), reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.
3. Sprinkle grated American Grana over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.
4. Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes.
(For a quicker preparation, bring the reserved 3⁄4 cup pasta water and the butter to a boil in a 12″ skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.)
5. Serve the fettuccine immediately on warmed plates.
SERVES 4 – 6
Adapted from Saveur Magazine
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