Ingredients
Equipment
Method
Instructions
- Bring a large pot of water to a rolling boil and add sea salt (enough to season the pasta water).
- Add the fettuccine to the boiling water. Cook dried fettuccine 7–8 minutes for al dente, or fresh fettuccine 90 seconds–2 minutes for al dente. Stir occasionally.
- While the pasta cooks, place the 8 tablespoons cubed unsalted butter in a large skillet over low heat and melt gently; do not brown.
- Before draining, scoop out and set aside ½ cup of the hot pasta cooking water.
- Drain the pasta briefly and immediately transfer the hot pasta to the skillet with the melted butter.
- Sprinkle about half of the ¾ cup freshly grated Parmesan over the pasta and begin tossing to combine (use tongs or two forks).
- Add some or all of the reserved ½ cup hot pasta water a little at a time while tossing, until the sauce becomes smooth and coats the pasta.
- While continuing to toss, add the remaining portion of the ¾ cup Parmesan and mix until incorporated. Taste and season with sea salt and freshly ground black pepper to taste.
- Serve the pasta and sprinkle the reserved ¼ cup Parmesan over each plate as garnish.
Notes
Notes
Make-Ahead:
This recipe is meant to be served as soon as it is done cooking.
How to Store:
Cover and keep in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat:
Add the desired amount of alfredo sauce to a medium size pan over low heat along with ¼ cup of water and heat until creamy and hot. Toss in fresh pasta and serve.
You should
use
Fresh Pasta Dough Recipe
, but if not, you can easily swap it out for dried.
The main
reason there are clumps of cheese in the pasta is that the pan gets too hot. Be sure to stir constantly, and make sure to turn the heat off if the cheese begins to clump. You can remove the clumps by carefully bringing down the temperature.
If Parmesan
is not available, then substitute with Pecorino Romano.
The technique
of stirring the pasta is very similar to stir-frying.
You may
need more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
Al dente
means
to the tooth
. The pasta should be firm but not hard or chalky.
Make-Ahead:
This recipe is meant to be served as soon as it is done cooking.
How to Store:
Cover and keep in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat:
Add the desired amount of alfredo sauce to a medium size pan over low heat along with ¼ cup of water and heat until creamy and hot. Toss in fresh pasta and serve.
You should
use
Fresh Pasta Dough Recipe
, but if not, you can easily swap it out for dried.
The main
reason there are clumps of cheese in the pasta is that the pan gets too hot. Be sure to stir constantly, and make sure to turn the heat off if the cheese begins to clump. You can remove the clumps by carefully bringing down the temperature.
If Parmesan
is not available, then substitute with Pecorino Romano.
The technique
of stirring the pasta is very similar to stir-frying.
You may
need more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
Al dente
means
to the tooth
. The pasta should be firm but not hard or chalky.