Pasta with just butter and cheese might seem simple, but it actually has a fancy name when served in restaurants — fettuccine alfredo.
To make this dish at home, use authentic Parmesan cheese from Italy (look for the Italian words “Parmigiano-Reggiano” on the rind of the cheese). When the cheese, butter, and reserved pasta cooking water are stirred into the just-drained fettuccine, the dish will appear very watery. But don’t fret: After a covered 1-minute rest and a vigorous stir, everything will come together in a creamy sauce.
Best-Ever Pasta with Butter and Parmesan Cheese
Serves 1 to 2
2 quarts water
4 ounces fettuccine or other long-strand pasta…