Pasta Alfredo

Pasta Alfredo
3 servings

INGREDIENTS
1 Tbsp Rock Salt
1lb Fresh or dried Tagliatelle Pasta (any long flat pasta will do)
12 Tbsp Salted Irish Butter (3.5 Tbsp per 100g of pasta)
1 Cup or so Grated Pecorino or Parmesan Cheese


METHOD
1. Place a large pot with plenty of water on high heat to boil.
2. Cut the butter into 1 Tbsp Pats and place them in a large glass or metal bowl.
3. When the water is boiling, add the pasta and cook according to the package.
4. As past is cooking, place the large glass bowl with the butter in it right on top of the cooking pasta so that the butter melts in the glass bowl from the heat of the boiling water.
5. When butter is melted and pasta is done, remove the pasta from the pot with tongs and add it to the bowl of butter. DO NOT DRAIN THE WATER.
6. Mix thoroughly with the tongs.
7. Add half of the cheese and mix.
8. Add about 1/4 cup of the pasta water and mix.
9. Add the rest of the cheese and mix. If it is too dry add a little pasta water. You want to have enough creamy sauce to drizzle over it when served.

HOW TO SERVE
Plate the pasta and dribble a little of the sauce on top. Then sprinkle with some of the same cheese you used to make it. SEVER IMMEDIATELY.

This dish does not reheat well.

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