Fettuccine Alfredo

Ingredients

• 250 g Egg fettuccine (Barilla egg fettuccine)
• 80 g Butter (butter)
• 160 g Parmigiano Reggiano (grated, aged 24 months)
• Salt (for the water and to taste)
• Black pepper (to taste)

Steps

1. 1

   Cook the pasta according to the package instructions in a large pot of lightly salted water (recommended 1 L of water and 7 g of salt per 100 g of pasta).

2. 2

   Reserve approximately 1 cup of the pasta cooking water and then drain the pasta when it becomes al dente.

3. 3

   Meanwhile, melt the butter in a large skillet over medium heat, and add salt and pepper to taste.

4. 4

   Transfer the drained pasta into the skillet with the melted butter.

5. 5

   Add a ladleful of the reserved cooking water and the grated Parmigiano Reggiano.

6. 6

   Toss and stir until the pasta is completely combined with the sauce and becomes creamy.

7. 7

   Serve immediately.

Notes

Pasta cooking time depends on the type; Fettuccine Collezione usually takes about 9 minutes. The key to a creamy sauce is tossing the pasta with the cooking water and cheese right before serving.

Nutrition per serving

• glavno jelo
• tjestenina
• pasta
• vegetarian
• brzi recepti
• classic
• dinner