Contrary to popular American recipes, there is no heavy cream in the original recipe for fettuccine Alfredo. Parmigiano Reggiano is the key ingredient, but all you need is butter and cheese to create a truly creamy and decadent dish of pasta.
- 1 pound fresh fettuccine pasta
- 1 stick butter, divided into tablespoons
- 1 cup 24-month aged Parmigiano Reggiano, finely grated and sifted
Finely grate the Parmigiano Reggiano and sieve into a bowl, using a fine net sieve and put aside.
Bring water seasoned with sea salt and a drizzle of olive oil to a boil in a large saucepan.
Add the fresh fettuccine, stirring gently at first to separate the strands and boil for 3-5 minutes until the pasta starts to float to the top.
Place the fettuccine onto the serving plate with butter, use a small amount of pasta water to help melt the butter.
Cover the pasta with the finely grated Parmigiano Reggiano and wave and swirl the pasta to incorporate the butter and the cheese until a thick sauce is formed.