Fettucini Alfredo (L’Originale Alfredo di Roma Ristorante)

By ArmySister

from L’Originale Alfredo di Roma Ristorante, Italy, Epcot World Showcase, Walt Disney World

Ingredients

• 1 lb. fresh fettuccine noodles
• 4 quarts boiling, salted water
• 1 cup unsalted Plugra butter, softened
• ( This is a key ingredient in this recipe. It doesn't have to be Plugra but it should be a European butter with a high fat content of 80% or more. Alfredo's does not use cream in their recipe because
• 1/3 to 1/2 cup Parmesano Reggiano cheese, freshly grated. Alfredo's uses Emillia brand, but any Reggiano parmesan (not the shaker green can stuff) will do. Aged Reggiano has more of a nuttier flavor.

Preparation

Step 1

1. Melt Plugra butter over very low heat.

2. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency.

3. Drop fettuccine in boiling salted water.
4. Cook until noodles float to the top of the pot (2 to 3 minutes).

5. Drain immediately and place in large pasta bowl; toss with sauce.

6. Garnish with freshly cracked black pepper.