Fettucini Alfredo
Alfredo sauce is historically made with butter and Parmigiano Reggiano. A true Italian recipe for alfredo sauce will never have heavy cream. I know, I know it’s just so much better with heavy cream. But, is it? I absolutely loveee a sauce of butter, pasta water, and parmigiano reggiano. It’s smooth and silky and less fatty? I never considered alfredo to be my top choice for pasta but, that was before I realized cream has no place here! Now, it’s in my top faves.
Total Time: 20 minutes
Yield: 2 servings
GATHER THE GOODS
8 ounces fettucini (bronze cut)
kosher salt to taste
2 ounces European butter (Delitia butter of Parma)
6 ounces freshly grated Parmigiano Reggiano
MAKE IT
Bring a large skillet of water to a boil over high heat. Add salt and fettucini cooking until al dente, and toothsome. The pasta should still have a little bite to it. Reserve 1 cup of pasta water and drain pasta in a colander. Place pasta back in pan.
Over low heat add butter and Parmigiano in stages stirring slowly and gently to allow the heat and agitation of pasta to emulsify the sauce. Add a little bit of pasta sauce to create a creamier consistency if the cheese thickens the mixture too much.
