Where simple recipes and delicious recipes meet, this Gluten-Free Fettuccine with Butter and Cheese exists. We know from looking at the ingredient list, it may just appear to be buttered noodles with cheese. And so what if it is? Because this is our more “adult”, elevated version…and we couldn’t be happier with it. Sometimes, you just need a bowl of simple pasta where each and every ingredient shines.
In taking a page out of Ina Garten’s book, we love that this recipe keeps things minimal, but uses the best ingredients. Which, when thinking about it, would be our biggest piece of advice if you’re planning on giving it a try. Make sure you’re using Parmesan Reggiano and a high-quality butter. Trust us, they REALLY make the difference! When using such few ingredients, you really want them to stand for themselves.
(feel free to make homemade pasta, if you’re in the mood!)
One bite of this pasta, and you’ll understand our obsession. Through the emulsification process, a creamy sauce is formed between the pasta water, butter, and cheese. Truly, it takes pasta with butter and cheese to a whole other level. We suggest topping this Gluten-Free Fettuccine with Butter and Cheese off with a bit of extra cheese, for good measure. Enjoy!
Gluten-Free Fettuccine with Butter and Cheese
Ingredients
- 1 lb gluten-free fettuccine (homemade or store-bought)
- 4 oz Parmigiano-Reggiano, grated fine (2 cups), plus extra for serving
- 5 tbsp unsalted butter, cut into 5 pieces *we like Plugra
- reserved pasta water
Instructions
- Bring a large pot of water to boil. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente.
- Meanwhile melt butter in a large frying pan over low heat. With tongs, add pasta directly to the pan. Add Parmigiano-Reggiano, 1/2 cup reserved cooking water, and 1/2 tablespoon salt to pot. Using tongs, toss and stir pasta vigorously to thoroughly combine, about 1 minute. Add additional pasta water as necessary; the sauce should be creamy and emulsified and coat each strand of the pasta. Remove pot from heat, cover, and let pasta sit for 1 minute. Season with salt to taste.
- Transfer to individual bowls. Serve immediately, with an extra sprinkle of extra Parmigiano-Reggiano.
