You haven't tased Fettuccine Alfredo until you've tried the authentic version!
This Roman version of Alfredo is simpler, easier and lighter than the American version, but has the rich, cheesy deliciousness you crave!
- 12 tbsp. unsalted butter, cut into 10 to 12 slices
- 6 oz. freshly grated or shredded Parmigiano-Reggiano cheese, plus more for serving
- 1/4-3/4 cup of salt (to taste)
- 16 oz. uncooked fettuccine, dry (or 1 lb. fresh fettuccine)
Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.
While the pasta heats, gently melt the butter over medium heat in a large non-stick skillet with high sides.
Drain the pasta (reserving the water) and transfer the pasta to the skillet with the melted butter.
Add a 1/2 tsp. salt and toss the pasta with tongs to combine.
Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.
Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
Add more hot pasta water as needed to melt the cheese so that it coats the noodles. ( Be careful not to add too much. You don't want a watery sauce.)
Taste the pasta and adjust the salt as necessary.
Serve immediately. Enjoy!
Serves 4 people. Prep time 5 minutes. Cook time 25 minutes.