Italian
Fettuccine Alfredo
Fresh fettuccine tossed into a butter-and-Parmigiano emulsion, glossy and luxurious while staying focused on pasta texture and dairy sweetness.
4 servings · 10 minutes prep · 5 minutes cook
Ingredients
Main
- 1 pound fresh egg fettuccine
- 6 ounces high-fat European-style unsalted butter, softened
- 6 ounces Parmigiano-Reggiano, finely grated
- 1 teaspoon fine sea salt, for pasta water
Directions
Method
- Warm a large mixing bowl with hot water, then dry it well. Spread the unsalted butter in the warm bowl so it begins to soften further.
- Bring a large stockpot of water to a boil and season it with the fine sea salt. Boil the egg fettuccine until tender but still springy, 2-3 minutes, reserving at least 1 1/2 cups pasta water.
- Transfer the hot fettuccine directly to the butter and toss until the strands are coated and glossy.
- Add the Parmigiano-Reggiano in several additions, tossing and lifting constantly. Add hot pasta water a few tablespoons at a time until the cheese and butter form a creamy sauce that coats the noodles.
- Serve immediately in warm bowls, before the emulsion tightens.
