Fettuccine In Salsa Bianca

• 1 pound dried fettuccine package, 16 oz.
• 1 tablespoon kosher salt for the pasta water
• 2/3 cup parmigiano Regggiano freshly grated for sauce and 1 cup freshly grated for serving at the table
• 3/4 cup butter cut into 2 inch pieces
• 1/2 cup whipping cream at room temperature
• salt
• pasta water ! cup of the, reserved

1. Place a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil and cook according to package directions until the pasta is al dente (tender but firm to the bite).
2. Transfer the fettuccine with a large pair of tongs to a large saute pan and add approximately 1/3 of the butter and 1/3 of the cream. Turn the heat on very low, just to the pasta warm. Gently toss until all of the butter and cream is incorporated.
3. Repeat this process until all of the butter and cream is used.
4. Add the salt and freshly ground pepper to taste. Add a Tbsp. or two of the reserved pasta water if the sauce is getting too thick..
5. Add 1/3 cup of the cheese (1/3 cup of the cheese, and toss very lightly 2 or 3 times with the tongs or 2 forks.
6. Place the pasta in a large warm serving bowl. Sprinkle the rest of the cheese (1/3 cup) on top, and serve with ample additional cheese on the table for each person to add additional cheese to his or her serving.

kosher salt, parmigiano regggiano, butter, whipping cream, salt, pasta water

Taken from www.yummly.com/recipe/Fettuccine-in-Salsa-Bianca-1812929 (may not work)