Fettuccine Alfredo

Fresh fettuccine tossed with butter, Parmigiano-Reggiano and starchy pasta water

The classic Alfredo - no cream needed

Servings 4

Prep 10 min

Cook 10 min

Total 20 min

Difficulty Easy

Niki's Notes

Fettuccine Alfredo was created by Alfredo Di Lelio for his wife, Ines, when she needed something nourishing after giving birth. His richer version of fettuccine al burro became known as *fettuccine al triplo burro* - pasta with triple butter. So no, this is not for people on a diet!!
Americans add cream to their "Alfredo" but it's absolutely not necessary if you emulsify the butter, parmesan and pasta water properly... the cream just adds even more calories and makes it far too rich.
I first ate it at Alfredo's original restaurant, Alfredo alla Scrofa in Via della Scrofa, Rome when I was six, using the solid-gold spoon and fork given to Alfredo by silent-film stars Mary Pickford and Douglas Fairbanks in 1920. I had absolutely no idea how privileged I was.
I was last there in the 2010s and I felt like I was six again. If you visit Rome, you must book a table where the waiters prepare the dish in front of you (so you can see how much butter and parmesan goes into it!) and you can view all the photos of the movie stars and politicians who have eaten there over its 120-odd year history.

Ingredients

Pasta

400 g Fresh fettuccine (Use dried fettuccine if fresh is not available, adjusting the cooking time.)

Salt (for the pasta water; make it very well seasoned)

Sauce

115 g Unsalted butter softened

115 g Parmigiano-Reggiano freshly and finely grated (plus a little extra to serve, if desired)

240 ml Pasta water hot and starchy (reserve before draining; use only as much as needed)

Method

Cook the pasta

Boil the fettuccine Bring a large pan of well-salted water to a strong boil. Add the fettuccine and cook until al dente, using the shorter timing for fresh pasta and the longer timing for dried.

Fresh fettuccine: 2 min 30 sec
Dried fettuccine: 9 min
100°C (212°F) hob

Reserve the pasta water Before draining, scoop out about 1 cup of the hot starchy cooking water. Drain the pasta well.

Make the sauce

Melt the butter Set a large wide saucepan or skillet over low heat and melt the softened butter gently. Once melted, remove the pan from the heat.

Melt butter: 1 min 30 sec
120°C (248°F) hob

Coat the pasta Add the drained hot fettuccine to the melted butter. Scatter over a handful of grated Parmigiano-Reggiano and add about 1/4 cup of the reserved pasta water.

Emulsify the sauce Toss vigorously with tongs, adding the remaining cheese a little at a time and splashing in small amounts of pasta water as needed. Keep tossing until the butter, cheese and water form a smooth glossy sauce that clings to the pasta.

Toss sauce: 2 min

Serve

Serve immediately Divide the fettuccine between warm bowls and finish with a little extra grated Parmigiano-Reggiano if liked.

Recipe from https://thyme-with-niki.uk