Fettuccine Alfredo (Burro e Parmigiano)
Serves 1
Directions
- 1Bring a pot of well-salted water to a boil.
- 2Cook the fettuccine until al dente.
- 3In a bowl, add the cold cubed butter.
- 4Drain the pasta and immediately transfer it to the bowl.
- 5Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts.
- 6Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
- 7Add more pasta water if needed.
- 8Plate, finish with extra Parmigiano if you like, and enjoy.
Ingredients
- 120 g Fettuccine
- 6 tbsp Butter, cold, cubed
- 3 handfuls Parmigiano Reggiano
- Salt
Equipment
potbowltongs
Tips
- Use cold, cubed butter.
- Toss pasta immediately with butter and hot pasta water.
- Add Parmigiano little by little while tossing until a smooth, creamy sauce forms.
- Add more pasta water if needed.
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