Fettuccine Alfredo (Traditional)
Tradicionalno jelo · Italian
The authentic Roman classic, made with just a few high-quality ingredients: fresh fettuccine, butter, Parmigiano-Reggiano cheese, and a touch of pasta water to create a creamy, emulsified sauce.
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Sastojci
- Fresh Fettuccine1 pound
- Unsalted Butter1 cup (2 sticks)
- Parmigiano-Reggiano Cheese, finely grated1.5 cups
- Saltto taste
- Black Pepperfreshly ground, to taste
- Pasta Waterreserved from cooking
Koraci
- 1
Bring a large pot of generously salted water to a rolling boil. Add fresh fettuccine and cook according to package directions until al dente (usually 2-4 minutes for fresh pasta). Reserve about 1.5 cups of pasta water before draining.
- 2
While the pasta cooks, melt the butter in a large skillet or sauté pan over medium-low heat.
- 3
Add the drained fettuccine directly to the skillet with the melted butter. Toss to coat.
- 4
Gradually add the grated Parmigiano-Reggiano cheese, tossing continuously. Add about 1/2 cup of the reserved pasta water, a little at a time, stirring vigorously until the cheese melts and emulsifies with the butter and water to form a creamy sauce that coats the pasta.
- 5
Continue adding pasta water and tossing until the sauce reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
- 6
Serve immediately, garnished with extra Parmigiano-Reggiano cheese and black pepper.
