Authentic Fettuccine Alfredo

You haven't tasted Fettuccine Alfredo until you've tried the authentic version! The really authentic Fettuccine Alfredo recipe from Alfredo di Lelio calls for 1/2 lb of butter and 1/2 lb of grated Parmesan cheese per 1 lb of fettuccine. Notes *Since there are so few ingredients in this dish it is IMPERATIVE that you get good quality Parmigiano-Reggiano cheese. So, go ahead and find your grocery store's specialty food section and buy a wedge that you can grate yourself. Expect to pay around $8-10 per pound for the cheese. (You only need 6 oz!) Your pasta will thank you!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.

Step 2

While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides.

Step 3

Drain the pasta (reserving the water) and transfer the pasta to the skillet with the melted butter.

Step 4

Add a 1/2 tsp salt and toss the pasta with a tongs to combine (nonstick, silicone tongs work best).

Step 5

Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.

Step 6

Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.

Step 7

Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.)

Step 8

Taste the pasta and adjust the salt as necessary.

Step 9

Serve immediately.

↑Support creators by visiting their site 😊