Chew: Mario Batali's Fettuccine Alfredo

By pavaldez

Ingredients

• 1 1/2 pound Basic Pasta Dough cut into Fettucine or 1 pound Dry Fettuccine Pasta
• 8 tablespoon Unsalted Butter cut into 1/8-inch dice
• 2 tablespoons Olive oil
• 1/4 cup Parmigiano-Reggiano plus extra to garnish
• Salt and Freshly Ground Pepper
• Grappa to taste (optional)

Preparation

Step 1

NOTE: If you are cutting your own pasta, dust it with semolina flour first.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the fettuccine in the boiling water until tender, 2 to 2 1/2 minutes.

Drain, reserving about 1/4 cup of the pasta water, and place in a large warmed bowl.

Add the butter, the oil, parmigiano and grappa (optional) and toss until the butter and cheese have melted, adding a splash or two of the pasta cooking water if necessary to loosen the sauce.

Season with salt and pepper to taste, and serve immediately.