Fettuccine Alfredo
Fettuccine tossed with butter, finely grated Parmigiano-Reggiano, and starchy pasta water emulsified off the heat - the original Roman recipe has no cream and no garlic; those are American additions that mask what makes the emulsion work.
⏱ 20 min🍽 4 servings
dinneritalianquickvegetarian
Ingredients
- •1 lb fettuccine
- •1/2 cup butter
- •2 cups finely grated Parmigiano-Reggiano
- •Salt to taste
- •Pepper to taste
Steps
- 1.Cook the fettuccine in salted boiling water until al dente, reserving 1 1/2 cups of the starchy pasta water before draining.
- 2.Melt the butter in a large skillet or bowl.
- 3.Add the hot, drained pasta to the butter along with a splash of the pasta water and the Parmigiano-Reggiano, off the heat.
- 4.Toss vigorously, adding more pasta water a little at a time, until the butter and cheese emulsify into a smooth, glossy sauce that coats the pasta - this starchy water is the real emulsifier, not cream.
- 5.Season with salt and pepper and serve immediately.