Fettuccine Alfredo (Burro e Parmigiano)

Serves 1
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Directions

  1. 1Bring a pot of well-salted water to a boil.
  2. 2Bring a pot of well-salted water to a boil.
  3. 3Bring a pot of well-salted water to a boil.
  4. 4Cook the fettuccine until al dente.
  5. 5Cook the fettuccine until al dente.
  6. 6Cook the fettuccine until al dente.
  7. 7In a bowl, add the cold cubed butter.
  8. 8In a bowl, add the cold cubed butter.
  9. 9In a bowl, add the cold cubed butter.
  10. 10Drain the pasta and immediately transfer it to the bowl.
  11. 11Drain the pasta and immediately transfer it to the bowl.
  12. 12Drain the pasta and immediately transfer it to the bowl.
  13. 13Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts.
  14. 14Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts.
  15. 15Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts.
  16. 16Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  17. 17Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  18. 18Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  19. 19Add more pasta water if needed.
  20. 20Add more pasta water if needed.
  21. 21Add more pasta water if needed.
  22. 22Plate, finish with extra Parmigiano if you like, and enjoy.
  23. 23Plate, finish with extra Parmigiano if you like, and enjoy.
  24. 24Plate, finish with extra Parmigiano if you like, and enjoy.

Ingredients

  • 120 g Fettuccine
  • 120 g Fettuccine
  • 120 g Fettuccine
  • 6 tbsp Butter, cold, cubed
  • 6 tbsp Butter, cold, cubed
  • 6 tbsp Butter, cold, cubed
  • 3 handfuls Parmigiano Reggiano
  • 3 handfuls Parmigiano Reggiano
  • 3 handfuls Parmigiano Reggiano
  • Salt
  • Salt
  • 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.