Fettucini Gremolata

Ingredients

• 1 lb. fresh fettuccine noodles
• 4 ounces room temperature butter
• 1/4 cup grated Parmesan Reggiano cheese
• 1/4 cup warm pasta water
• 2 bunches parsley chopped
• Zest of 12 lemons

Instructions

1. 1
   Bring salted water to vigorous boil in seven-quart stockpot and drop in fettuccine. Stir until all noodles are separated.
2. 2
   Boil for approximately one minute depending on type of fettuccine (over cooking will ruin noodles) and drain loosely, leaving a little water on noodles.
3. 3
   Add butter, parsley and zest of 12 lemons and mix well with fork and spoon. Add cheese and mix well to avoid lumping. Add water and mix thoroughly until mixture is loose and creamy.