Fettuccine Alfredo
In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either.
Active time: 10 min Start to finish: 25 min
3.6
(31)
Recipe information
Yield
Makes 4 main-course servings
Ingredients
5 tablespoons unsalted butter, cut into tablespoon pieces
12 oz dried egg fettuccine
1/4 teaspoon salt, or to taste
2 oz finely grated Parmigiano-Reggiano (1 cup)
Preparation
Step 1
Preheat oven to 250°F.
Step 2
Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.
Step 3
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
Step 4
Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.
