Authentic Fettuccine Alfredo

Authentic Fettuccine Alfredo

Three ingredients are all you need for authentic Fettuccine Alfredo. It’s a dish that just goes to show that you can’t beat simplicity!

Ingredients

• 1 lb fettuccine noodles, dry
• 12 Tbsp unsalted butter
• 6 oz Parmigiano-Reggiano cheese, freshly grated *
• 1/2 - 1 tsp salt, (to taste)

Instructions

• Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.
• While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides.
• Drain the pasta (reserving the water) and transfer the pasta to the skillet with the melted butter.
• Add a 1/2 tsp salt and toss the pasta with a tongs to combine (nonstick, silicone tongs work best).
• Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.
• Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
• Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.)
• Taste the pasta and adjust the salt as necessary.
• Serve immediately.