Fettuccine Alfredo (Burro e Parmigiano)
Serves 1
Directions
- 1Bring a pot of well-salted water to a boil.
- 2Cook the fettuccine until al dente.
- 3Add the cold cubed butter into a bowl.
- 4Drain the pasta and immediately transfer it to the bowl with the butter.
- 5Add a ladle of hot pasta water to the bowl.
- 6Start tossing with tongs or by shaking the bowl until the butter melts and emulsifies with the water, creating the first cream.
- 7Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
- 8Add more pasta water if needed.
- 9Plate the pasta.
- 10Finish with extra Parmigiano if desired and enjoy.
Ingredients
- 120 g Fettuccine
- 6 tbsp Butter (cold, cubed)
- 3 handfuls Parmigiano Reggiano
- 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.
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