The Original Fettuccine Alfredo

Name: The Original Fettuccine Alfredo
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 pound dried or fresh fettuccine pasta; ½ pound (2 sticks) unsalted butter (preferably European style) (at room temperature and sliced); ½ pound finely grated parmesan cheese (preferably Parmigiano Reggiano); Kosher salt (to taste)

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 4

alfredo sauce fettuccine al burro

Ingredients

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1 pound dried or fresh fettuccine pasta½ pound (2 sticks) unsalted butter (preferably European style) (at room temperature and sliced)½ pound finely grated parmesan cheese (preferably Parmigiano Reggiano)Kosher salt (to taste)

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Instructions

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Step 1

Bring a large pot of water to a boil, then salt generously with kosher salt. Cook the fettuccine, stirring often during the first 4 minutes and occasionally after that, according to package directions, until al dente.

Step 2

Drain the pasta, reserving 1 cup of pasta water (or more to reheat the pasta later, if you predict you will have leftovers).

Step 3

Return the pasta to the pot, off heat, and stir in the sliced butter, a small pinch of salt, half the cheese and a splash of the reserved pasta water (about ¼ cup). Toss the pasta vigorously, adding the rest of the cheese and more pasta water as needed for the sauce to emulsify. If you are having trouble getting the cheese to melt quickly, it's okay to turn the heat on low under the pot. Just work quickly so the sauce doesn't curdle.

Step 4

Serve on warmed plates (see notes) with more parmesan cheese and a fresh grinding of black pepper.