Imported from Instagram
Original Fettuccine Alfredo
The authentic Roman recipe for Fettuccine Alfredo, an elegant and minimalist preparation that achieves perfect creaminess without using heavy cream, relying solely on the emulsion of butter and cheese.
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Ingredients
- 200 g Fettuccine pasta (Preferably fresh)
- 100 g Butter (Unsalted, at room temperature)
- 100 g Parmigiano Reggiano cheese (Finely grated)
- Pasta cooking water (Reserve one cup for the emulsion)
- Salt (For the pasta water)
Steps
- 1
Bring a large pot of water to a boil and add salt once it reaches the boiling point.
- 2
Cook the fettuccine in the boiling water until al dente, following the package instructions or according to the freshness of the pasta.
- 3
While the pasta is cooking, place the butter in a large bowl or directly onto the serving plate (which should be warm).
- 4
Before draining the pasta, reserve at least one cup of the starchy cooking water.
- 5
Transfer the hot pasta directly onto the butter. The heat from the pasta will begin to melt it.
- 6
Add the grated Parmigiano Reggiano cheese over the pasta.
- 7
Mix vigorously (mantecatura) while adding splashes of the reserved cooking water. The constant movement and hot water will create a creamy emulsion with the cheese and butter.
- 8
Continue mixing until each strand of pasta is coated in a smooth and glossy sauce. Serve immediately.
Notes
The key to this recipe is the emulsion technique. Do not use direct heat when mixing the cheese and butter to prevent the cheese from separating or becoming rubbery. The residual heat from the pasta and the cooking water is sufficient.
Nutrition per serving
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