Fettuccine with Swiss Cheese
- 1 and 1/2 lbs of fettuccine or dry egg noodles
- 1/2 cup butter
- 1/2 lb of Swiss cheese, shredded
- kosher salt and fresh cracked black pepper
- 1/4 cup chopped parsley
- Cook fettuccine according to package directions, then drain and add butter.
- Add 1 cup of the cheese and blend the cheese with the pasta while still hot.
- Sprinkle with remaining cheese a little at a time.
- Transfer to warm plates and season with salt and pepper.
- Garnish with parsley.