Fettuccine Alfredo ( Light and Yummy)
- 5 tablespoons unsalted butter, cut into tablespoon pieces
- 12 oz dried egg fettuccine
- 1/4 teaspoon salt, or to taste
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
Melt butter in a heatproof serving bowl in microwave ( about 15-20 seconds)
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.
Note: I add 1 pound of shrimp cook in garlic at the end