Servings: persons
Pasta Alfredo (Fettuccine)
Experience the authentic taste of Italy with our easy recipe for Pasta Alfredo with Fettuccine. This classic dish is perfect for all pasta lovers and brings a small bite of Roman history into your kitchen. Learn how to make this creamy and comforting dish, ideal for a cozy family night or a romantic dinner.
Equipment
- Pot
- Grater
- Sauterparnde if you don't have one, use the pot you boiled the pasta in
Ingredients
- 500 gram Pasta I used fettuccine
- 100 gram Butter
- 150 gram Parmesan freshly grated
- Salt and Pepper
Instructions
- Bring water to a boil. I usually use 15 grams of salt per liter of water. Here, I boiled it in 2 liters of water, so I used 30 grams of salt.
- Grate the Parmesan into a bowl.
- Cut the butter into smaller pieces.
- Put the pasta in the water and cook it 1 minute less than the package instructions.
- Put butter and half of the Parmesan in a sauté pan and melt it over low heat, stirring regularly.
- When the pasta is done, remove it from the boiling water with a pasta spoon and transfer it directly to the sauté pan, ensuring some of the cooking water comes along.
- Turn off the heat and stir well continuously for 1-3 minutes while adding the rest of the Parmesan.
- The cheese sauce will now cling to the pasta thanks to the starch in the cooking water (the flour from the pasta comes out in the water). Add a bit more cooking water if it doesn't cling well to the pasta.
- If you are not comfortable with this method, you can drain the pasta in a colander. Just make sure to place a coffee mug/bowl underneath to save some of the cooking water for the sauce.
- If you don't have a sauté pan, you can simply strain most of the water from the pot with the pasta and add the butter/Parmesan.
- Serve immediately with a bit of freshly grated Parmesan and optionally lots of freshly ground pepper on top.
- Enjoy your meal.
Notes
