Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g fettuccine; 120 g butter; 100 g Parmigiano-Reggiano; 60 ml pasta water; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Fettuccine Alfredo is a classic Italian pasta dish that finds its roots in Rome, where it's traditionally cooked in special butter pans. The dish is renowned for its simple yet rich flavor profile, achieved through the careful balance of just a few key ingredients.

In this recipe, the creamy texture and savory taste come from the combination of fettuccine, butter, and Parmigiano-Reggiano, with a touch of pasta water to bring it all together. The result is a comforting and indulgent dish that highlights the quality and harmony of its components, enjoyed by pasta lovers around the world.

Ingredients

400 gfettuccine
120 gbutter
100 gParmigiano-Reggiano
60 mlpasta water
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water, which should taste like the sea. This step is crucial as it seasons the pasta from within, enhancing the overall flavor of the dish.
While waiting for the water to boil, prepare the sauce. In a wide pan, melt 120 g of butter over low heat. Use a pan large enough to eventually hold all the pasta. The butter should melt gently without browning, releasing a rich, nutty aroma.
Grate 100 g of Parmigiano-Reggiano finely and set it aside. This cheese will add a creamy texture and savory depth to the sauce. Ensure the cheese is at room temperature to help it melt smoothly into the sauce.
Once the water is boiling, add 400 g of fettuccine to the pot. Stir occasionally to prevent the pasta from sticking together. Cook the pasta until it's just shy of al dente, as it will finish cooking in the sauce. Reserve 60 ml of the starchy pasta water before draining.
With the butter melted and the pasta ready, add the drained fettuccine to the pan with the butter. Toss the pasta to coat it evenly, ensuring each strand is glistening with butter.
Gradually sprinkle the grated Parmigiano-Reggiano over the pasta while tossing continuously. This helps the cheese melt evenly and prevents clumping. The pasta should appear creamy and glossy as the cheese melts into the butter.
Slowly add the reserved pasta water, a little at a time, to loosen the sauce. Toss the pasta until the sauce reaches a silky consistency, clinging to the fettuccine without being watery. Taste and adjust with fine sea salt if necessary.
Serve the Fettuccine Alfredo immediately while it's hot and creamy. The texture should be smooth and the flavors well-balanced, with the cheese and butter harmonizing perfectly.