275 g/10 oz fettuccine 50 g/2 oz butter
4-5 tablespoons pan juices, from a roast 50 g/2 oz Parmesan cheese, freshly grated salt


1.Cook the fettuccine in a large pan of salted, boiling water for 2-3 minutes until al dente. Meanwhile, melt the butter in a frying pan over a low heat and stir in the pan juices, which should be fairly concentrated.
2. Drain the pasta, add to the frying pan, toss well and transfer to a warm serving dish. Sprinkle with the Parmesan and serve.

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