Original Fettuccine Alfredo
Alfredo’s Authentic Fettuccine Alfredo
INGREDIENTS:
1 lb. fettuccine pasta (dry works best)
2 sticks (1/2 lb.) unsalted butter
3 c. (approx. 1/2 lb.) Parmigiano Reggiano (aged 24 months), finely grated
PREPARATION:
Add 6 quarts of water to large pot and salt. Bring to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente (about 8 minutes). At the same time, cut butter into thin pats and transfer to a large, warmed platter or large heated skillet. Drain pasta, reserving 3⁄4 c. of the pasta water, and place pasta over butter on platter or skillet. Sprinkle parmesan over pasta and drizzle with 1⁄4 c. of the reserved pasta water. Using a large spoon and fork, gently toss pasta with butter and cheese, lifting and swirling noodles and adding more pasta water (only a little at a time) as necessary to create a smooth sauce. Work in any melted butter and cheese pooling around edges of the platter/skillet. Continue to mix pasta until cheese and butter have fully melted and noodles are coated, about 3 minutes. Plate and top with more grated cheese.
