Photo: Fettuccine in the Style of Alfredo: Fettuccine Alfredo Recipe
Ingredients
- 3/4 pound egg fettuccine
- 1/2 cup butter, cut into 1/2-inch dice
- 1/4 cup freshly grated Parmigiano-Reggiano
- Salt and pepper
Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the fettuccine in the boiling water according to the package directions, until tender yet al dente. Drain the pasta, reserving the pasta water, and place in a large, heated bowl.
Add the diced butter and grated cheese and toss with tongs or other utensil until the butter and cheese have melted, adding a splash or two of the pasta cooking water to keep the mixture from getting too "tight". Season with salt and pepper, to taste, and serve immediately.
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By jennygolightly
Olney, MD
on May 14, 2013
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This is the hands-down authentic way to make Fettuccine Alfredo. Had this dish prepared the same exact way in Rome at Alfredo di Roma, the birthplace of Fettuccine Alfredo. All that's missing from this recipe is the cute, little old Italian man with his trusty silver spoon mixing the dish tableside for you! Bravo, Mario Batali for keeping it real!
By lovesfood17
on December 23, 2012
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Love it. We added more cheese, a lot more.
By shawnmcd
Memphis, TN
on April 27, 2012
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Simple and tasty. Buy the good cheese or don't bother. No need for a recipe with a laundry list of ingredients, when this one is so much simpler and better. Plus, this is the way it was meant to be made.
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