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When you start adding the butter to the skillet, be sure to cook the sauce on low heat as directed in recipe to prevent it from separating. If the sauce does start to separate, remove the skillet from the heat. Whisk in 4 to 6 more pieces of cold butter, then whisk (off the heat) until melted. This should help cool the sauce down and prevent it from separating. When the sauce looks creamy and smooth, you can return it to the heat and continue adding the remaining butter, in small batches, as directed.
Serve over hot cooked pasta.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.