Burnt Butter Fettuccine
Served at the King's Inn in St. Louis Park, Minnesota.
Servings: 0
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Ingredients
- 8 ounces fettuccine
- 1 ounce Kefalotyri cheese, grated (goat’s milk cheese)
- 3 ounces Mitzithra cheese, grated (sheep’s milk cheese)
- 8 ounces butter
- 1 gallon highly salted water
- tablespoon cooking oil
Instructions
- Bring the salted water to a boil and add the oil. Break pasta in half. Add pasta to boiling water; cook until done.
- Blend the two cheeses together.
- Burn the butter in a frying pan.
- Rinse cooked pasta in cold water to remove starch. Have a large serving dish ready.
- Sprinkle ⅓ of the cheese on the bottom of the serving dish. Using tongs, put a layer of pasta on the dish and sprinkle with another portion of the cheese; continue alternating pasta and cheese. Pour burnt butter over the entire dish and serve immediately.
