Supposedly, this is the authentic method for Italian Fettuccini Alfredo, which contains no heavy cream.
Adapted from Milk Street
- Serves 4
- 8 tablespoons butter (I use 4 tablespoons)
- 6 oz Parmesan (I use 4 oz)
- 16-18 ounces fettuccine (I use 16 oz)
- Cut the butter into pieces and place into a large bowl, let stand at room temperature until the butter is softened.
- Meanwhile, cut rind off the parmesan cur into 1/2 inch pieces . Place the cheese into a food processor and process until very finely ground, about 40 seconds; transfer to a medium bowl (you should have about 1½ cups if following original recipe).
- In a large pot, bring 2 quarts water to a boil. Add the pasta and 1½ teaspoons salt, then cook, stirring often, until the pasta is al dente, about 2 minutes for fresh, 7 minutes for store-bought. Remove the pot from the heat. Don’t drain—we need the water!
- Using tongs, transfer the pasta from the pot straight into the butter-lined bowl. Using the tongs, quickly stir and toss the pasta, incorporating the butter, until the butter is fully melted.
- Add 1/2 cup pasta water and toss until the water has been absorbed.
- Add 1/3 cup of the cheese at a time, tossing and adding the next addition only after the previous one has been incorporated.
- Add 1/4 cup more pasta water at a time (up to 1 cup pasta water) until the sauce clings to the pasta and only a small amount pools at the bottom of the bowl.
- Allow to stand for 2 minutes to allow the sauce to thicken slightly. If needed, toss in additional pasta water a little at a time until the sauce once again clings to the pasta and only a small amount pools at the bottom of the bowl.
- Taste and season with salt. Serve immediately.