Roman-Style Fettuccine With Alfredo Sauce Recipe

Name: Roman-Style Fettuccine With Alfredo Sauce Recipe
Total time: 15 min
Ingredients: 1 stick unsalted butter (115g), diced; 4 ounces Parmigiano-Reggiano cheese (115g), grated on the fine holes of a box grater, plus more for serving (see note); Kosher salt; 1 pound fresh fettuccine pasta

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Total: 15 minutes

Servings: 3.5

Cost: $2.02 /serving

Author : Daniel Gritzer

cheese easy italian

Roman-Style Fettuccine With Alfredo Sauce Recipe

Ingredients

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1 stick unsalted butter (115 grams), diced4 ounces Parmigiano-Reggiano cheese (115 grams), grated on the fine holes of a box grater, plus more for serving (see note)Kosher salt1 pound fresh fettuccine pasta

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Instructions

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Step 1

In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.

Step 2

Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.