Fettuccine Alfredo
A classic and simple Fettuccine Alfredo, made the traditional way by finishing al dente pasta in a skillet with butter, starchy pasta water, and high-quality Parmesan cheese to create a rich, creamy sauce.
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A classic and simple Fettuccine Alfredo, made the traditional way by finishing al dente pasta in a skillet with butter, starchy pasta water, and high-quality Parmesan cheese to create a rich, creamy sauce.
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Cook fettuccine in a large pot of salted boiling water until very al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
In a large skillet over medium-high heat, add about half of the reserved pasta water and bring to a simmer.
Add the cubed butter to the skillet and allow it to melt completely into the water.
Using a spider strainer or tongs, transfer the al dente pasta directly into the skillet.
Toss the pasta continuously to coat it in the butter and water mixture.
Sprinkle a generous amount of grated Parmigiano-Reggiano cheese over the pasta.
Continue to toss and stir vigorously to melt the cheese and create an emulsified, creamy sauce. Add more pasta water as needed to reach your desired consistency.
Add more cheese if desired and toss until the sauce perfectly coats every strand of pasta. Serve immediately.
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