Italian
Roman-Style Fettuccine Alfredo Sauce
Butter, Parmigiano-Reggiano, and pasta water emulsified into a glossy fettuccine sauce.
4 servings · 10 minutes prep · 10 minutes cook
Ingredients
Sauce
- 1 lb, fresh or dried
- 8 tbsp, cut into pieces, room temperature
- 2 cups, finely grated, about 6 oz
- 1 tbsp, for pasta water, plus more as needed
- 1/2 tsp, freshly ground, optional
- 1 1/4 cups, reserved hot starchy pasta water
Directions
Cook and Emulsify
- Bring a large pot of water to a boil and season with fine salt. Cook fettuccine until al dente. Reserve pasta water before draining.
- Place unsalted butter in a large warm skillet off heat. Add the hot drained pasta and 3/4 cup hot pasta water. Toss until the butter melts and coats the noodles.
- Add parmigiano reggiano gradually, tossing constantly and adding more hot pasta water as needed, until the sauce is glossy and coats the pasta.
- Season with black pepper if using and serve hot. The sauce should be fluid and silky, not stiff or oily.
