Fettuccine Alfredo
Fettuccine Alfredo is an exercise in simplicity where technique matters more than a long ingredient list. Wide fettuccine noodles are tossed with unsalted butter and finely grated Parmigiano-Reggiano cheese, using starchy pasta water to create a smooth emulsion that clings to every strand. The original Roman recipe contains no cream at all - the silky texture comes from the marriage of melted butter fat, cheese protein, and the starch released by the pasta during cooking. The pan must stay off direct heat while tossing, as excessive temperature breaks the emulsion and turns the sauce grainy. Speed is essential: the dish should move from pan to plate in under a minute. Generous freshly cracked black pepper provides a sharp counterpoint to the rich, concentrated cheese flavor.
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Instructions
- 1
Cook fettuccine in salted boiling water until al dente.
- 2
Melt butter in a pan, add cream, and warm over low heat.
- 3
Add cooked pasta and about 1/2 cup pasta water to the pan.
- 4
Lower heat and toss in parmesan quickly to form a smooth emulsion.
- 5
Season with black pepper and salt if needed, then serve immediately.
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