Fettuccine with Rosemary Butter

SERVINGS: 6

•FAST
•VEGETARIAN

This quick and easy pasta is perfect for any day of the week. Serve it as is, with its boldly flavored herb sauce, or dress it up with crisp-fried pancetta, julienned prosciutto, chopped anchovies, cooked shrimp or chopped olives.

Plus: More Pasta Recipes and Tips

1 pound fettuccine
6 tablespoons unsalted butter
1/4 cup rosemary leaves, finely chopped
Salt and freshly ground pepper
1/2 cup freshly grated Pecorino-Romano cheese, for serving

In a large pot of boiling salted water cook the fettuccine until al dente. Meanwhile, in a medium skillet, melt the butter over moderate heat until it begins to foam, about 1 minute. Reduce the heat to low, add the rosemary and cook until fragrant, about 2 minutes. Season the sauce with salt and pepper, remove from the heat and keep warm.
Drain the pasta, reserving 1/3 cup of the pasta cooking water. Add the pasta and the reserved water to the skillet and toss to coat with the sauce. Transfer to warmed bowls and serve immediately. Pass the Pecorino at the table.

Fettuccine with Rosemary Butter

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