Fettuccine Alfredo

Contrary to popular belief, fettuccine Alfredo—the original from Rome, at least—isn't meant to have cream. It's just: fettuccine, butter, and cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta until al dente; drain pasta, reserving 1/2 cup of cooking water.

Step 2

In same pot over med., melt 1 T butter & sauté shallot (1-2 min.) until translucent. Add 1/4 cup of reserved pasta water, bringing to simmer. Stir in m butter & cheese until both are fully incorporated.

Step 3

Add pasta to sauce; continue cooking, stirring constantly & incorporating more water (as needed) to coat noodles. (The trick here is to amalgamate the pasta, butter, cheese, and starchy water until it comes together into a creamy emulsion.)

Step 4

Plate & finish with smattering of Parmesan & freshly ground pepper

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