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.

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