Authentic Fettuccine Alfredo

• 1 pound Linguine
• 1 stick Cold Unsalted Butter, Cubed (I Used European Butter)
• 1/2 cups Parmigiano Reggiano, Plus More For Serving
• 1/4 cups Parsley Leaves And Tender Stems, Loosely Packed, Chopped, For Garnish

1. Bring a large pot of salted water to a boil.
2. The water should taste like salt water.
3. Add in pasta and cook until al dente, stirring occasionally.
4. Drain, reserving a cup of cooking water.
5. When the pasta is nearly done cooking, warm a large saute pan over medium heat.
6. Transfer the pasta to the pan and toss together with the butter and a splash of pasta water.
7. Stir in the cheese and more pasta water, if needed, to loosen the sauce.
8. Once the sauce comes together, transfer the pasta to a serving dish, garnish with parsley and serve with grated cheese.
9. Enjoy.

linguine, butter, parsley

Taken from tastykitchen.com/recipes/main-courses/authentic-fettuccine-alfredo/ (may not work)