Fettuccine Alfredo
Indulge in creamy Fettuccine Alfredo, a rich blend of butter and Parmesan that’s pure comfort on a plate!
Ingredients
- 800 g fettuccine
- 250 g butter
- 250 g finely grated parmesan
- 2 l water
- 2 tsp salt
- 1 pinch freshly ground black pepper
How to make it
- Bring the water and salt to a rolling boil in a large pot. Cook the fettuccine until just tender and still firm at the centre, then lift it out and keep the cooking water hot.
- Meanwhile, melt about two thirds of the butter in a warm serving bowl or wide pan so it turns glossy but does not brown.
- Add the hot fettuccine to the butter and toss it vigorously until every strand is coated.
- Sprinkle in the parmesan a little at a time, tossing constantly and adding small splashes of the hot pasta water until the sauce turns creamy and clings to the ribbons.
- Add the remaining butter and toss again until it melts into a smooth, pale sauce. Finish with the black pepper.
- Serve immediately in warmed shallow bowls, with the fettuccine gathered into a neat mound and the sauce coating the strands evenly.
