Velvet Fettuccine Alfredo
Ribbons of fresh, eggy fettuccine tossed in a gloriously simple sauce of sweet butter and a blizzard of aged Parmigiano-Reggiano, swirled together with starchy pasta water into the silkiest, most decadent coating imaginable. True Alfredo is an exercise in restraint and perfection, where three ingredients become something extraordinary.
Ingredients
- 1 lb fresh fettuccine (or high-quality dried)
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 2 1/2 cups finely grated Parmigiano-Reggiano (about 8 oz)
- Kosher salt (for pasta water)
+ 2 more ingredients
Instructions
Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine until just al dente. Fresh pasta will take only 2-3 minutes; dried will take 8-10 minutes. Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
While the pasta cooks, place the butter cubes in a large, cold skillet or saute pan. Do not turn on the heat yet.
Using tongs, transfer the hot, dripping fettuccine directly from the pot into the skillet with the butter. Add about 1/2 cup of the reserved pasta water.
Turn the heat to medium-low. Begin tossing the pasta vigorously with tongs, swirling and lifting the strands to encourage the butter to melt and emulsify with the starchy water. The pasta should be moving constantly.
Remove the pan from heat. Add the Parmigiano-Reggiano in three additions, tossing constantly and adding small splashes of pasta water between each addition. The cheese should melt into the butter and water to form a smooth, creamy, glossy sauce that clings to every ribbon.
If the sauce becomes too thick, add more pasta water a tablespoon at a time. If it seems loose, continue tossing over gentle heat until it thickens.
Serve immediately on warm plates with a generous crack of black pepper and an extra dusting of Parmigiano.
Nutrition Estimate
Per serving • Estimated by Blinner AI