Fettuccine Bianca e Oro
Equipment
Ingredients
Ingredients
Parmesan
2 cups
Pecorino Romano
2 cups
Cheddar Gruyère
2 cups
Fettuccine
6 cups
Butter
2 tbsp
White Cooking Wine
0.5 cups
Salt
5 pinches
Black pepper
15 g
Chives
1.5 g
Heavy Cream
1.5 cups
Instructions
Boil the Pasta
Bring your water to a boil and salt your water like the ocean, then add your bucatini to the pot, don’t break the pasta, just set it in and it will cook and the other side will fall in
Grate your cheese
Grate your Pecorino Romano, Parmesan and and Cheddar Gruyere cheese on separate plates. Save for the sauce.
Make your sauce
Find a medium sized sauce-pan and put it on medium heat. Add your pepper and white wine to the pan along with your heavy cream. Add 1/3 of each of your cheeses and continue stirring. Add your salt. Then add 1 1/2 cups of pasta water from your pot with 1/3 of each cheese again. Then add your chives and your (strained) pasta. Add the rest of your cheese and more pepper if desired (i would recommend).
Toss and Serve
Toss your pasta in the sauce until evenly coated. For serving sprinkle some Parmesan and a dash of pepper on top. 
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