Fettuccine Alfredo made the way it was created.
If Grandma made Fettuccine Alfredo a loooooong time ago I think this is how she would have made it.
So, I was asked for a recipe for Fettuccine Alfredo and this is the recipe I have used forever. It’s the way I have made since I starting cooking. There are many recipes out there and most use cream, garlic, parsley and on and on I am not sure why, but I am sure they taste good. But they are not Fettuccine Alfredo. Fettuccine Alfredo is actually a very old recipe and it’s simply made with butter and Parmigiano-Reggiano cheese. They key to this recipe is use very good quality un salted butter and place your butter out on the counter for hours, I let mine sit for 4-5 hours AND fresh grated Parmigiano-Reggiano Cheese, not pre grated in a tub.
You will need:
- 1-lb of fresh or dry fettuccine
- 1/2 lb butter cut into 1″ pieces
- 1/2 lb grated Parmigiano-Reggiano cheese
Directions:
- Get a large pot of salted water boiling and cook the fettuccine.
- Take a large bowl and fill it with hot water from the sink and let it sit to warm the bowl.
- When the fettuccine is done empty the water from the bowl and put 1/2 the butter cut into 1″ pieces in the bottom of the bowl and with a tong remove the fettuccine from the boiling water and add to the bowl. A small amount of the water will travel with the pasta, that’s ok.
- Once all the pasta is in the bowl add the rest of the butter also cut into 1″ pieces and as you turn this all together add 1/2 the grated cheese turning and mixing into the pasta and butter, then the balance of the cheese turning into the butter and cheese.
- If the sauce is too thick add a little of the hot pasta water, 1/4 cup. The end result is a creamy sauce with a buttery, nutty flavor. Simple and just a couple, literally, ingredients.
Serve immediately.
– Daniel Mancini
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