8 first-course servings; 4 main-course servings
Use freshly grated Parmigiano-Reggiono for the best flavor in this pasta dish, which takes moments to make.
Bring to a rolling boil in a large pot:
6 quarts water
2 tablespoons salt
Add and cook until tender but firm:
1-1/4 pounds fresh fettuccine
or tagliatelle, or 1 pound dried
Drain and toss the hot pasta with:
8 tablespoons (1 stick) unsalted butter,
softened, or 1/3 cup extra-virgin olive oil
1-1/2 cups grated Parmesan cheese
Salt and ground black pepper to taste
Boil 1-1/2 cups Chicken Stock, until reduced by half. Stir in 3 tablespoons unsalted butter. Meanwhile, prepare Fettuccine with Butter and Cheese. Toss the stock mixture with the hot pasta and Parmesan cheese. Season with salt and ground black pepper to taste.
Joy of Cooking
All About Pasta & Noodles
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
Recipe reprinted by permission.
This page created January 2001
Copyright © 1994-2017,