Fettuccine Burro e Parmigiano (The Original Fettuccine Alfredo)
Updated: 5 days ago
Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
The original 'Fettuccine Alfredo' recipe! Fresh fettuccine pasta tossed in butter and Parmigiano Reggiano. Simple and delicious!
Ingredients:
1/2 lb. fresh fettuccine or tagliatelle (dried works too, but fresh pasta is better for this recipe)
6 tbsp. Italian butter, sliced (I used Delitia butter of Parma)
3/4 cup Parmigiano Reggiano, finely grated
Pasta water as needed
Directions:
Bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Add the sliced butter to a large serving dish. You won't use heat, so a pot, pan or anything large enough to toss the pasta in will work.
Strain the pasta and add it directly to the dish with the butter along with 1/4 cup of pasta water and the grated Parmigiano. Toss until the butter has fully melted and formed a sauce-like consistency with the cheese and pasta water. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more Parmigiano.
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