Spinach Fettuccine with Butter and Parmesan Cheese Sauce
Last night, around 3:30 a.m., I had the idea to take a fresh spinach pasta, cut it into thicker fettuccine, and serve it with the butter and parmesan cheese sauce that Marcella Hazan used for Tortelloni stuffed with Swiss Chard, Prosciutto, and Ricotta (found on page 191 of her most famous cookbook).
