Pairs well with Classic Fettuccine Alfredo
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Classic Fettuccine Alfredo
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A luxurious and creamy classic Fettuccine Alfredo recipe that emphasizes the importance of technique and quality ingredients, featuring only butter, Parmesan cheese, and pasta.
00:15:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- Parmigiano-Reggiano cheese - 3/4 to 1 pound (real, from Italy, finely grated)
- dry fettuccine pasta - 1 pound (best quality you can afford)
- European butter - 1 pound (high butterfat content, unsalted)
- salt - watch the video to see (to taste, for pasta water)
Instructions
- Grate the Cheese: Finely grate the Parmigiano-Reggiano cheese using a microplane or grater. Ensure it's finely grated to melt easily.
- Cook the Pasta: Cook the dry fettuccine pasta in a smaller pot of boiling salted water than usual to increase the starchiness of the water. Aim for just past al dente.
- Prepare the Sauce: Drain the pasta, reserving some pasta water. Combine the pasta with the European butter in a glass bowl, adding the grated cheese gradually while stirring continuously to emulsify and create a creamy sauce. Adjust the consistency with reserved pasta water as needed.
- Serve Immediately: Plate the fettuccine Alfredo immediately to prevent the sauce from breaking. Offer additional grated cheese on the side.
