Yield:

4 servings.

Ingredients:

1 cup (2 sticks) butter
1/2 pound Parmesan cheese, grated
1 pound fettuccine, preferably fresh
1/2 teaspoon salt

Fresh Parmesan cheese for garnish

1. With an electric mixer, beat 2 sticks butter and grated Parmesan cheese until creamy.

2. Cook fettuccine according to package directions. Drain pasta, reserving 1/2 cup water.

3. Return fettuccine to pot. Toss with salt, cheese mixture and 1/4 cup reserved water until all strands are coated. (Add more reserved water as needed to make a smooth, creamy sauce.)

4. Garnish with fresh Parmesan.

What to drink: Masi Campofioran Ripasso, Veneto, stands up to the richness of this Italian favorite.

From L’Originale Alfredo di Roma Ristorante at Epcot