Fettuccine Alfredo
Indulge in the silky, buttery embrace of a truly authentic Fettuccine Alfredo. This recipe eschews heavy cream for a traditional emulsion of high-quality butter and aged Parmigiano-Reggiano, creating a luxurious sauce that clings perfectly to every strand of pasta.
Prep
10m
Cook
15m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 lb 454 g | Dried Fettuccine Pasta |
| 1 cup 225 g | Unsalted Butter, softened |
| 2 cups 200 g | Parmigiano-Reggiano, freshly grated |
| 1 cup 240 ml | Pasta Cooking Water |
| 1 tsp 5 g | Sea Salt |
| 0.5 tsp 1 g | Freshly Cracked Black Pepper |
2 Method
Step 1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until just al dente.
Step 2. While the pasta cooks, place the softened butter in a large, warm serving bowl or a wide skillet over very low heat.
Step 3. Before draining the pasta, reserve at least 1 cup of the starchy pasta cooking water.
Step 4. Transfer the hot pasta directly from the water into the bowl with the butter using tongs, allowing some water to cling to the noodles.
Step 5. Gradually add the grated Parmigiano-Reggiano cheese and a splash of the reserved pasta water.
Step 6. Toss vigorously with tongs or a pasta fork, adding more water as needed, until the cheese and butter emulsify into a smooth, creamy sauce.
Step 7. Season with freshly cracked black pepper and serve immediately on warmed plates.
💡 Chef's Tips
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Use high-quality European-style butter for a richer flavor profile.
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Grate your own Parmigiano-Reggiano; pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
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The secret is the pasta water—the starch helps create the creamy emulsion without needing heavy cream.
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Warm your serving bowls beforehand to keep the cheese sauce from seizing up while eating.
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