Homemade Chicken Stock and Chicken Noodle Soup

Ingredients

to taste Parmesan cheese Freshly grated Parmesan cheese

1 pound pound Fettuccine pasta Dry fettuccine pasta

a little Salt Salt for water

as needed Butter Butter for pasta

as needed Pasta water Pasta water for emulsification

Equipment

Microplane

Pot for boiling water

Directions

Prepare all ingredients and have them close by. The dish comes together quickly.

Grate the Parmesan cheese finely using a Microplane.

Prepare a pot of boiling water with just a little salt.

Use 1 pound of dry fettuccine pasta. Cook the pasta just past al dente. Taste a piece of pasta to check if it’s done.

Turn off the water once pasta is cooked. Transfer the cooked pasta directly into a bowl containing the butter.

Reserve the pasta water for later use. Start melting the butter and mixing continuously.

Emulsify the butter with the pasta water and add cheese gradually, stirring constantly.

Keep stirring until the sauce looks creamy. Add pasta water if necessary until the sauce is a rich, creamy consistency.

Serve with extra grated Parmesan cheese on the side, if desired.