Fettuccine Alfredo
Directions
- 1Cook pasta in a large pot of heavily salted boiling water until al dente. Reserve ½ cup of pasta water.
- 2Cook pasta in a large pot of heavily salted boiling water until al dente. Reserve ½ cup of pasta water.
- 3Cook pasta in a large pot of heavily salted boiling water until al dente. Reserve ½ cup of pasta water.
- 4Transfer the cooked pasta using tongs directly into a large pot or serving plate.
- 5Transfer the cooked pasta using tongs directly into a large pot or serving plate.
- 6Transfer the cooked pasta using tongs directly into a large pot or serving plate.
- 7Add butter and 1 ½ cups of Parmigiano Reggiano to the pasta, stirring vigorously until an emulsified sauce is created. Add splashes of pasta water as needed.
- 8Add butter and 1 ½ cups of Parmigiano Reggiano to the pasta, stirring vigorously until an emulsified sauce is created. Add splashes of pasta water as needed.
- 9Add butter and 1 ½ cups of Parmigiano Reggiano to the pasta, stirring vigorously until an emulsified sauce is created. Add splashes of pasta water as needed.
- 10Serve and garnish with extra Parmigiano Reggiano.
- 11Serve and garnish with extra Parmigiano Reggiano.
- 12Serve and garnish with extra Parmigiano Reggiano.
Ingredients
- 1 lb fettuccine
- 1 lb fettuccine
- 1 lb fettuccine
- 6 tbsp grass fed unsalted butter
- 6 tbsp grass fed unsalted butter
- 6 tbsp grass fed unsalted butter
- 1.5 cups finely grated Parmigiano Reggiano
- 1.5 cups finely grated Parmigiano Reggiano
- 1.5 cups finely grated Parmigiano Reggiano
- 0.5 cup Parmigiano Reggiano for garnish
- 0.5 cup Parmigiano Reggiano for garnish
- 0.5 cup Parmigiano Reggiano for garnish
- 0.5 cup pasta water
- 0.5 cup pasta water
- 0.5 cup pasta water
Equipment
large pottongsforkspoongraterserving plateknife