Ingredients
For the Pasta
- ✦400g fresh fettuccine
- ✦2 tbsp salt
For the Sauce
- ✦200g high-quality butter, cubed
- ✦200g Parmigiano Reggiano, finely grated
- ✦100ml starchy pasta water
The King of Creamy Classics — silky pasta tossed in a velvet emulsion of pure butter and aged Parmigiano Reggiano.
Born in Rome in the early 20th century by Alfredo di Lelio for his convalescing wife, this legendary dish is the epitome of culinary minimalism. Fettuccine Alfredo requires no heavy cream, relying solely on the magical emulsion of high-quality butter, finely aged cheese, and starchy pasta water.
Cook fresh fettuccine for 2-3 minutes until al dente. Reserve 100ml water before draining.
Vigorously toss pasta with butter, cheese, and pasta water until a velvet sauce forms. Serve immediately.
Per Serving
