Fettucini Alfredo
Alfredo sauce is historically made with butter and Parmigiano Reggiano. A true Italian recipe for alfredo sauce will never have heavy cream. I know, I know it’s just so much better with heavy cream. But, is it? I absolutely loveee a sauce of butter, pasta water, and parmigiano reggiano. It’s smooth and silky and less fatty? I never considered alfredo to be my top choice for pasta but, that was before I realized cream has no place here! Now, it’s in my top faves.
Fettuccine Alfredo
Servings: 2 servings
Equipment
- large high sided skillet
- tongs, preferably silicone
Ingredients
- 8 oz. brozne cut fettucine
- Kosher salt to tast
- 2 oz. European butter (Delitia butter of Parma)
- 6 oz. Freshly grated Parmigiano Reggiano
Instructions
- Bring a large skillet of water to a boil over high heat. Add salt and fettucini cooking until al dente, and toothsome. The pasta should still have a little bite to it or a white line in the center when bitten into. Reserve 1/2 cup of pasta water and drain pasta in a colander. Place pasta back in pan.
- Over low heat add butter and Parmigiano in stages stirring slowly and gently to allow the heat and agitation of pasta to emulsify the sauce. Add a little bit of pasta sauce to create a creamier consistency if the cheese thickens the mixture too much.
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