Recipe: Fettuccine Alfredo

By llunny

Ingredients

• 18 oz. fresh fettucine, cooked, drained and piping hot
• Aproximately 3/4 cup pasta water
• 1/2 lb (2 sticks) butter, cut in small cubes
• 3 1/4 cups grated Parmesan Cheese (Roughly 1/2 lb.)

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from cbsop.com

Preparation

Step 1

Method:

Bring 6 quarts salted water to a rolling boil. Add pasta and cook until it is just al dente. (for fresh pasta this takes approximately 2 minutes. For dried pasta it will take approximately 8 minutes.)

Drain pasta, reserving about a cup of the pasta water.

Bring 3/4 cup pasta water and butter to a boil in a large skillet. Add pasta and sprinkle with cheese. Toss until a rich creamy sauce is formed, adding more water as necessary. (about 2 minutes)

OR:
The traditional method is to place the butter on a heated platter, place the noodles on top and toss with the cheese and pasta water. This was done table side at Alfredo’s Restaurant. The method makes for a great preparation and an exciting bit of showmanship, but may be impractical for a home meal, depending on your dining space.
Serve Immediately on warmed plates.

OR:

The traditional method is to place the butter on a heated platter, place the noodles on top and toss with the cheese and pasta water. This was done table side at Alfredo’s Restaurant. The method makes for a great preparation and an exciting bit of showmanship, but may be impractical for a home meal, depending on your dining space.

Serve Immediately on warmed plates.