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Fettuccine Alfredo




Source of Recipe


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Recipe Introduction


In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either.


List of Ingredients




5 tablespoons unsalted butter, cut into tablespoon pieces
12 oz dried egg fettuccine
1/4 teaspoon salt, or to taste
2 oz finely grated Parmigiano-Reggiano (1 cup)

Recipe



Preheat oven to 250°F.
Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.

Makes 4 main-course servings.