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. 7Add the cold cubed butter into a bowl.
  8. 8Add the cold cubed butter into a bowl.
  9. 9Add the cold cubed butter into a bowl.
  10. 10Drain the pasta and immediately transfer it to the bowl with the butter.
  11. 11Drain the pasta and immediately transfer it to the bowl with the butter.
  12. 12Drain the pasta and immediately transfer it to the bowl with the butter.
  13. 13Add a ladle of hot pasta water to the bowl.
  14. 14Add a ladle of hot pasta water to the bowl.
  15. 15Add a ladle of hot pasta water to the bowl.
  16. 16Start tossing with tongs or by shaking the bowl until the butter melts and emulsifies with the water, creating the first cream.
  17. 17Start tossing with tongs or by shaking the bowl until the butter melts and emulsifies with the water, creating the first cream.
  18. 18Start tossing with tongs or by shaking the bowl until the butter melts and emulsifies with the water, creating the first cream.
  19. 19Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  20. 20Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  21. 21Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
  22. 22Add more pasta water if needed.
  23. 23Add more pasta water if needed.
  24. 24Add more pasta water if needed.
  25. 25Plate the pasta.
  26. 26Plate the pasta.
  27. 27Plate the pasta.
  28. 28Finish with extra Parmigiano if desired and enjoy.
  29. 29Finish with extra Parmigiano if desired and enjoy.
  30. 30Finish with extra Parmigiano if desired 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

  • The heat from the pasta helps the butter melt and emulsify with the pasta water.
  • The key is the right proportion between butter and Parmigiano.
  • Add Parmigiano little by little while tossing for a smooth, creamy sauce.
  • Add more pasta water if needed to achieve the desired consistency.
Fettuccine Alfredo (Burro e Parmigiano) | Clip Recipe