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Fettuccine Alfredo


Do you want to treat someone special to a great dinner? This dish is just the thing.

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  • 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)



Step 1

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.


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