Fettuccine Alfredo

Name: Fettuccine Alfredo
Total time: 15 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 350g (12 oz) dry fettuccine pasta or 500g fresh egg fettuccine; 115g (1/2 cup) high-quality unsalted butter, cut into small cubes; 150g (1.5 cups) freshly grated Parmigiano-Reggiano (do not use pre-grated); Coarse sea salt for pasta water; Freshly ground black pepper (optional)

A rich and creamy pasta dish made by tossing noodles with butter and Parmesan.

15 minutes

Serves 3

Dinner

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just under *al dente* (usually 1-2 minutes less than package instructions).

2
Prepare the Emulsion Base: While the pasta cooks, place the cubed butter in a large, deep skillet or sauté pan over very low heat. Let the butter melt gently without browning.
3
Transfer the Pasta: Using tongs, transfer the cooked fettuccine directly from the boiling water into the skillet with the melted butter, allowing some of the starchy pasta water to cling to the noodles. Do not drain the pasta pot yet.
4
Toss and Coat: Toss the pasta gently in the butter until every strand is coated.
5
Incorporate the Cheese: Remove the skillet from the heat. Sprinkle the grated Parmigiano-Reggiano over the pasta in three batches. After each addition, toss vigorously, adding 1-2 tablespoons of hot pasta water as needed. The cheese, butter, and starchy water will emulsify into a smooth, glossy cream sauce.
6
Serve: Plate immediately in warm bowls. The sauce will thicken rapidly as it cools, so prompt serving is essential. Top with a crack of black pepper if desired.

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