Fettuccine Alfredo

Serves 1
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Directions

  1. 1Grate the Parmigiano Reggiano cheese with a microplane or a greater
  2. 2Grate the Parmigiano Reggiano cheese with a microplane or a greater
  3. 3Grate the Parmigiano Reggiano cheese with a microplane or a greater
  4. 4Use a smaller pot with less water for boiling, and add salt to it.
  5. 5Use a smaller pot with less water for boiling, and add salt to it.
  6. 6Use a smaller pot with less water for boiling, and add salt to it.
  7. 7Add dried fettuccine pasta to the pot.
  8. 8Add dried fettuccine pasta to the pot.
  9. 9Add dried fettuccine pasta to the pot.
  10. 10Cook just past al dente.
  11. 11Cook just past al dente.
  12. 12Cook just past al dente.
  13. 13Add the hot pasta and the butter to a bowl and mix.
  14. 14Add the hot pasta and the butter to a bowl and mix.
  15. 15Add the hot pasta and the butter to a bowl and mix.
  16. 16Add pasta water to reach a creamy sauce.
  17. 17Add pasta water to reach a creamy sauce.
  18. 18Add pasta water to reach a creamy sauce.
  19. 19Add the grated Parmigiano Reggiano cheese and mix.
  20. 20Add the grated Parmigiano Reggiano cheese and mix.
  21. 21Add the grated Parmigiano Reggiano cheese and mix.
  22. 22Plate and serve immediately.
  23. 23Plate and serve immediately.
  24. 24Plate and serve immediately.

Ingredients

  • 1 pound butter
  • 1 pound butter
  • 1 pound butter
  • 0.75 pound Parmigiano Reggiano cheese
  • 0.75 pound Parmigiano Reggiano cheese
  • 0.75 pound Parmigiano Reggiano cheese
  • 1 pound fettuccine pasta
  • 1 pound fettuccine pasta
  • 1 pound fettuccine pasta
  • little kosher salt
  • little kosher salt
  • little kosher salt

Equipment

microplanepotbowltongsfork

Tips

  • Use real Parmigiano Reggiano from Italy.
  • Get the best ingredients you can afford.
  • After the pasta is cooked move quickly.