Description
This Roman-Style Fettuccine with Alfredo Sauce is a classic Italian pasta dish featuring fresh fettuccine tossed in a simple yet rich sauce made from butter, Parmigiano-Reggiano cheese, and starchy pasta water. The luscious, creamy texture is achieved without any cream, showcasing authentic Roman culinary tradition for an elegant and satisfying meal.
Ingredients
Scale
Ingredients
- 1 stick unsalted butter (115g), diced
- 4 ounces Parmigiano-Reggiano cheese (115g), grated on the fine holes of a box grater, plus more for serving
- Kosher salt, to taste
- 1 pound fresh fettuccine pasta
Instructions
- Prepare the Butter and Cheese: In a large heatproof bowl, combine the diced butter and grated Parmigiano-Reggiano cheese. Set aside while the pasta cooks to let the ingredients meld.
- Cook the Pasta: Bring a medium pot of salted water to a rolling boil. Add the fresh fettuccine and cook until al dente, which means the pasta is tender but still firm to the bite, usually about 3-4 minutes for fresh pasta.
- Transfer Pasta to the Sauce: Using tongs, a strainer, or a spider, transfer the cooked pasta directly from the pot to the bowl containing the butter and cheese mixture, ensuring some cooking water clings to the pasta.
- Create the Alfredo Sauce: Add 1/2 cup of the hot pasta cooking water to the pasta and cheese mixture. Toss energetically using the tongs to emulsify the butter and cheese with the starchy water, creating a smooth, creamy sauce that coats the noodles.
- Adjust Consistency and Season: If the pasta looks too dry, add small splashes of additional pasta water until you reach the desired creamy consistency. Taste and season with kosher salt if needed.
- Serve: Plate the fettuccine Alfredo and sprinkle additional grated Parmigiano-Reggiano cheese on top at the table for an extra cheesy finish.
Notes
- This dish showcases the traditional Roman method for making fettuccine Alfredo, which does not include cream but relies on the starch in pasta water to make a rich, emulsified sauce.
- Using fresh pasta and high-quality Parmigiano-Reggiano cheese is essential for authentic flavor and texture.
- Adjust the amount of pasta water gradually to get the sauce just right and creamy without being watery.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 498 kcal
- Sugar: 1 g
- Sodium: 684 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 87 mg
