Easy Basil Fettuccine Alfredo

• 16 ounces fettuccine
• 16 tablespoons unsalted butter
• 3 cups grated parmesan cheese (Parmigiano Reggiano is the classic)
• 1/2 cup pasta water (reserved during the cooking of the pasta)
• 1/2 cup fresh basil leaf
• salt and pepper
• 6 large basil leaves, coarsely chopped

1. 1. Using a food processor, finely chop the 1/2 cup of basil leaves until the consistency of pesto.
2. 2. Cook pasta until al dente in salted water according to package directions.
3. 3. While pasta is cooking, melt butter on medium-low heat in a large saucepan - do not allow to boil or the butter will separate.
4. 4. When butter is melted, measure out 1/2 cup of water from the cooking pasta and add to the butter.
5. 5. Gently stir in the grated parmesan until thoroughly melted.
6. 6 Stir the basil from the food processor into the sauce.
7. 7. Add additional pasta water as needed to obtain a smooth consistency.
8. 8. Drain the pasta and immediately add to the sauce pan, gently tossing the pasta until coated.
9. 9. Transfer pasta and sauce to a warm serving platter.
10. 10. Top with the chopped basil leaves and serve immediately.

fettuccine, butter, parmesan cheese, pasta water, fresh basil leaf, salt, basil

Taken from www.food.com/recipe/easy-basil-fettuccine-alfredo-512760 (may not work)