Cook fettucine in 8 quart pto of boiling salted water Reserve 1/4 cup of cooking water then drain pasta
Melt 3/4 stick (6 T)butter in a 3 quart gratin dish (or deep skillet) Add cooked past and toss to coat Lifting strands Add cheese reserved water cream and remaining 3 T butter (thinly sliced) salt and pepper and toss to combine well Sprinkle with additional cheese and serve immediately
I usually serve shrimp on the side to be added to the pasta
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