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Fettuccine Alfredo

A buttery, cheesy pasta from Rome. Deceptively simple — quality ingredients make all the difference.

Ingredients:

  • 400g fettuccine
  • 100g unsalted butter, cubed
  • 100g Parmigiano-Reggiano, finely grated
  • Salt and white pepper

Method:

  1. Cook fettuccine in well-salted water until al dente. Reserve 1 cup pasta water.
  2. Melt butter in a wide pan over low heat.
  3. Add drained pasta and a splash of pasta water, tossing to emulsify.
  4. Remove from heat and add cheese in batches, tossing continuously.
  5. Add more pasta water as needed for a silky sauce.