Fettuccine with butter and parmesan

Prep 2 min

Cook 10 min

Serves 2 min

300 g fresh fettucine or taliatelle, or 220g dried

• 50g butter

• 4 tbsp grated parmesan

• Black pepper

Method 1

While the pasta is cooking in salted water, cube the butter, divide it between two warm bowls and mash it a bit. When the pasta is ready, drain, divide it between the bowls and toss. Divide the parmesan between the bowls, grind over some pepper and use two forks to toss.

Method 2

While the pasta is cooking in salted water, melt the butter in a frying pan. When the pasta is ready, drain and tip it into the frying pan, tossing so that each ribbon is glistening. Divide between two bowls, top each with two tablespoons of grated parmesan and plenty of freshly cracked black pepper, toss again and eat.