Fettuccine Alfredo
Silky fettuccine coated in a glossy butter-and-Parmesan sauce — no cream needed, just pasta water doing its quiet magic.
Ingredients
- 1 lbfettuccine
- 2 tspkosher salt(for pasta water, plus more to taste)
- 6 tbspunsalted butter(cut into 6 pieces, cold)
- 2 clovesgarlic(optional, finely grated)
- 1 ½ cupsParmigiano-Reggiano(finely grated, about 3 oz)
- ½ tspblack pepper(freshly ground)
Method
- 01
Bring a large pot of water to a boil and add 2 tsp kosher salt. The water should taste lightly of the sea.
- 02
Cook the 1 lb fettuccine according to package directions until just shy of al dente, about 1 minute less than the suggested time.
- 03
Before draining, ladle out at least 1 ½ cups of pasta water and set aside — this starchy liquid is the backbone of the sauce.
- 04
Drain the fettuccine and return the empty pot to medium-low heat.
- 05
Add the 6 tbsp cold butter to the pot. Once it begins to melt, add the 2 cloves garlic (if using) and stir for 30 seconds until fragrant.
- 06
Pour in ½ cup of the reserved pasta water and let it come to a gentle simmer, swirling the pot so the butter emulsifies into the water.
- 07
Add the drained fettuccine and toss vigorously with tongs to coat every strand in the buttery liquid.
- 08
Remove the pot from heat. Add the 1 ½ cups Parmigiano-Reggiano in three additions, tossing constantly between each addition so the cheese melts smoothly rather than clumping.
- 09
Add splashes of the remaining pasta water as needed — a tablespoon at a time — until the sauce is glossy and clings to the fettuccine without pooling at the bottom.
- 10
Season with ½ tsp black pepper and taste for salt. Serve immediately in warmed bowls with extra Parmigiano-Reggiano on the side.
Adapted from public domain & community sources