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fettuccine alfredo

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Fettuccine Alfredo

For this dish, we prefer dry fettuccine noodles to freshly made because the pasta holds up better to the sauce. The instructions assume that you are using dry noodles. If you use fresh, adjust timing accordingly. Fettuccine Alfredo is the best served as soon as you make it, but it will keep, covered, in the fridge for up to 5 days. It can be reheated with a little bit of water or butter in a saucepan over low heat. It typically does not freeze well.

Ingredients :
  • Black pepper
  • 2/3 cup Finely grated parmesan cheese
  • 3 tbsp. Unsalted butter
  • 1/2 pound Dry fettuccine pasta
Directions :
  1. Bring a large pot of salty water to a boil and drop in your fettuccine.
  2. Melt the butter in a large saute pan set over low heat. Once the butter has melted, turn the heat off.
  3. When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the saute pan. Do not drain the pasta. You want it dripping wet with the cooking water.
  4. Turn on the heat under the saute pan to medium and swirl the pasta and butter together to combine.
  5. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce.
  6. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.
  7. Serve at once with either a little black pepper over the pasta.

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