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    Ingredients for 4 people:
    320 g of Rustichella d'Abruzzo egg fettuccine
    150 g of butter
    Parmigiano Reggiano q.s.
    Ground pepper to taste
    Salt to taste.

    Bring the water to a boil and add salt. Drop the fettuccine and in the meantime melt the butter into small pieces over low heat. Drain the pasta while still al dente and stir in a pan with butter, Parmesan, and a glass of cooking water. Serve and decorate with a sprinkling of ground pepper.

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