Pasta Day: Fettuccine With Parmigiano-Reggiano

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* Exported from MasterCook *

 

Fettuccine With Parmigiano-Reggiano

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 460

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Parmigiano-Reggiano -- in chunks

at room temperature

1/4 pound unsalted butter -- in small pieces

at room temperature

1 pound Egg Pasta cut as fettuccine

(see separate recipe)

Salt and freshly milled pepper

 

4 TO 6 SMALL SERVINGS

 

Every mouthful of this classic pasta is a treasure. Though simple, it

relies on care each step of the way, starting with the ingredients - the

best butter you can get, golden Parmigiano-Reggiano, and fresh egg pasta.

 

Allow time to grate the cheese finely by hand. Have the wine opened, the

table set, and the plates warmed before you begin. Also have a large

shallow bowl at hand since you'll need plenty of room to toss the cooked

pasta. (This applies to all pasta dishes, but here you especially don 't

want to waste the perfection of your ingredients.)

 

Put half the butter in the bottom of the bowl. Cool the pasta in plenty of

salted boiling water until done, drain it in a colander, and add to the

bowl. Add about 1/2 cup cheese and begin lifting the strands of pasta with

a fork and spoon, working quickly and letting the strands fall back into

the bowl. Continue until the butter is melted and the strands are coated.

 

Add the rest of the butler and another 1/2 cup cheese and repeat until the

strands of pasta are coated with the sauce formed by the melting butter

mingling with the cheese. Scatter the rest of the cheese over the top and

serve. Pass a pepper mill at the table.

 

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