The Original Authentic Fettuccine Alfredo made simply with Fettuccine Pasta, Butter & Parmigiano Reggiano Cheese at a ratio of 2:1:1 of Fettuccine, Butter & Parmigiano Reggiano or thereabouts. It's an Italian created dish with Astounding Flavors.
Servings: 2 portions
Equipment
- 1 Stockpot
- 1 Large Steel Bowl to toss everything
- 1 Oven mitten to hold the bowl while over the pot of boiling Pasta
- 1 Digital Scale
- 1 Fine Cheese Grater
- 1 Bowl for the Cheese
- 1 Pair of Tongs
Ingredients
- 200 g Fettuccine
- 16 C Water
- 2 Tbl Sea Salt
- 100 g Butter
- 100 g Parmigiano Reggiano - finely shredded into a bowl
- To Taste Black or White Pepper - optional
Instructions
- Bring 16 Cup of water and 2 Tbl of Sea Salt to a boil in a stockpot. While that is coming to a boil. Weigh out your Fettuccine in a tall glass, Butter in the large bowl where everything will be combined and finely shredded Parmigiano Reggiano in another bowl and set aside until needed.
- Place the Fettuccine in the Pot of Boiling Water and Boil until Al Dente. When one minute remains, place the bowl with the Butter in it above the pot of boiling Pasta to melt the Butter and heat the bowl up.
- When the Pasta is done, scoop out 1/4 C of the Pasta Water and mix it with the Butter. With a pair of tongs, pick up all the Pasta and place into the bowl. Toss the Pasta around to get it coated with the Butter mixture. Add all the Cheese and constantly toss the Pasta around with the tongs, picking up any pieces of Cheese around the bowl. Keep tossing until the Sauce thickens. It's this tossing of the Pasta that will cause the Sauce to thicken and go Creamy. Add more Pasta Water if needed and optionally some Black or White Pepper to taste.
- Plate & Serve right away. Optionally, on a plate that has been microwaved for 2 minutes to keep the Pasta warm.