Fettuccine Alfredo

(Courtesy of Mario Batali)

Ingredients:
1 1/2 lb. basic pasta dough cut into fettucine or 1 lb. dry fettuccine pasta
8 Tbsp. unsalted butter, cut into 1/8 inch dice
2 Tbsp. olive oil
1/4 c. Parmigiano-Reggiano plus extra to garnish
Salt and freshly ground pepper
Grappa to taste (optional)

Directions:
If you are cutting your own pasta, dust it with semolina flour first.  Bring 6 qts. of water to a boil in a large pot, and add 2 Tbsp. salt.  Cook the fettuccine in the boiling water until tender, 2-2 1/2 minutes.  Drain, reserving about 1/4 c. of the pasta water, and place in a large warmed bowl.

Add the butter, oil, parmigiano and grappa; then toss until the butter and cheese have melted, adding a splash or two of the pasta cooking water if necessary to loosen the sauce.  Season with salt and pepper to taste, serve immediately.

Note~ Grappa is a type of brandy