Missy Robbins, chef at beloved NYC restaurants Lilia and Misi, uses two kinds of butter and two kinds of parm for astonishingly bold flavor in this popular dish served at Misi.
- 1 ¼ pounds fresh fettuccine pasta
- About ½ cup buffalo butter
- About ¼ cup butter
- About 2 ¼ cups finely grated Parmigiano Reggiano cheese
- About 1 ⅓ cups coarsely grated aged or specialty Parmigiano-Reggiano cheese
- Freshly ground black pepper, to taste
Bring a large pot of water to boil and salt generously.
Place a large sauté pan on low heat and add ½ cup pasta cooking water to the pan. Add both butters to the pan and slowly stir to emulsify.
Meanwhile, add fettucine to the boiling water and cook until tender and soft to the bite, 1 to 2 minutes. Remove pasta with tongs and add to the butter and water mixture. Add another ½ cup pasta cooking water and black pepper. Continue to cook on low heat while tossing the pasta in the sauce to combine.
When the sauce is incorporated, remove the pan from the heat and add the finely grated cheese in a slow steady stream while tossing the pasta. Divide the pasta between 4 bowls. Top with the remaining coarsely grated cheese and more freshly ground pepper.