Fettuccine Alfredo

By AllisonClayman

This delicious pasta recipe is courtsey of Russell Bellanca from Alfredo of Rome.

Ingredients

• Coarse salt and freshly ground pepper
• 1 pound fettuccine
• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces freshly grated Parmigiano-Reggiano, plus more for serving

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Bring a large pot of water to a boil. Add salt; return to a boil. Add fettuccine and cook until al dente according to package directions.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cheese, and pepper until mixture becomes smooth, about 5 minutes.

Drain fettuccine, reserving 1/4 cup of the cooking water. Toss fettuccine with cheese mixture and reserved cooking water until completely incorporated. Serve immediately with additional cheese sprinkled on top, if desired.