Fettuccine Alfredo (Burro e Parmigiano)

Serves 1
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Directions

  1. 1Bring a pot of well-salted water to a boil and cook the fettuccine until al dente.
  2. 2Bring a pot of well-salted water to a boil and cook the fettuccine until al dente.
  3. 3Bring a pot of well-salted water to a boil and cook the fettuccine until al dente.
  4. 4In a bowl, add the cold cubed butter.
  5. 5In a bowl, add the cold cubed butter.
  6. 6In a bowl, add the cold cubed butter.
  7. 7Drain the pasta and immediately transfer it to the bowl with the butter.
  8. 8Drain the pasta and immediately transfer it to the bowl with the butter.
  9. 9Drain the pasta and immediately transfer it to the bowl with the butter.
  10. 10Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts and the water and butter emulsify to create the first cream.
  11. 11Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts and the water and butter emulsify to create the first cream.
  12. 12Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts and the water and butter emulsify to create the first cream.
  13. 13Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  14. 14Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  15. 15Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  16. 16Add more pasta water if needed.
  17. 17Add more pasta water if needed.
  18. 18Add more pasta water if needed.
  19. 19Plate, finish with extra Parmigiano if you like, and enjoy.
  20. 20Plate, finish with extra Parmigiano if you like, and enjoy.
  21. 21Plate, 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 a good ratio of butter and Parmigiano for the best taste.
  • Add Parmigiano little by little while tossing to form a smooth, creamy sauce.
Fettuccine Alfredo (Burro e Parmigiano) | Clip Recipe