Fettuccine Alfredo, Italy

 

Fettuccine Alfredo, Italy 

Ingredients

• 1 lb (454 g) fettuccine pasta
• 1 ½ cups finely grated Parmigiano-Reggiano cheese (divided)
• ½ cup (113 g) good quality unsalted butter (divided)
• Freshly ground black pepper (optional)

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1 cup of the starchy pasta water before draining.
2. Prepare the Sauce:
   • On a large serving platter, add half of the butter. Once the pasta is drained, add half of the reserved pasta water to the platter to melt the butter.
3. Combine Pasta and Sauce:
   • Add the hot fettuccine to the platter and toss with tongs until the pasta is well coated in butter. Gradually add the remaining butter and pasta water, continuing to toss until a creamy sauce forms.
4. Add Cheese:
   • Stir in the grated Parmigiano-Reggiano cheese until melted and combined. Adjust seasoning with black pepper if desired.
5. Serve:
   • Serve immediately, topped with additional cheese if desired