Fettuccine Alfredo
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Ingredients
about 3/4 pound to 1 pound Parmesan cheese Finely grated using a Microplane.
1 pound dry fettuccine pasta
a few tablespoons to coat the pasta unsalted butter Use high butter fat butter like Plugra or Kerrygold.
as needed pasta water Reserved for adjusting sauce consistency.
Equipment
chef's knife
Microplane grater
Directions
Prepare all ingredients and have them close by. The dish comes together quickly.
Grate the Parmesan cheese finely using a Microplane.
Prepare a pot of boiling water with just a little salt.
Use 1 pound of dry fettuccine pasta.
Cook the pasta just past al dente.
Taste a piece of pasta to check if it’s done.
Turn off the water once pasta is cooked.
Transfer the cooked pasta directly into a bowl containing the butter.
Reserve the pasta water for later use.
Start melting the butter and mixing continuously, emulsify the butter with the pasta water and add cheese gradually.
Add pasta water if the sauce is too tight until it looks like a cream-based sauce.
Keep stirring to get the pasta creamy.
Avoid using heat source like a pan to prevent breaking the sauce; use a glass bowl.
Plate the dish immediately while it's hot.
Serve with extra grated Parmesan cheese on the side, if desired.
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