Fettuccine Alfredo
Ribbons of egg fettuccine tossed with soft butter, aged parmesan and a little pasta water into a smooth, rich sauce, Roman style with no cream.
Method
- 1
Bring a large pot of water to the boil and salt it.
- 2
Put the butter in a large warmed bowl or a wide pan set somewhere warm.
- 3
Cook the fettuccine until al dente.
- 4
Scoop out a mugful of the cooking water, then drain the pasta briefly, leaving it wet.
- 5
Add the pasta to the butter with 4 tablespoons of the cooking water and toss until the butter has melted.
- 6
Scatter over about a third of the parmesan and toss constantly until it melts.
- 7
Add the rest of the cheese in two more batches, with splashes of pasta water as needed, tossing until the sauce is smooth and creamy.
- 8
Serve at once on warm plates, with black pepper if you like.
Notes
- This is the original butter and cheese method from Rome. The cream-based sauce popular in the United States is a later variation.
- If the sauce turns stringy, the pasta was too hot or too dry. Add a little more warm pasta water and keep tossing.
Equipment
Large pot, Large warmed bowl or wide pan, Tongs, Fine grater