Italian · Free
Fettuccine Alfredo
Ribbons of fresh fettuccine tossed in a glossy sauce of butter and Parmesan that melts into pure comfort -- the authentic Roman version needs no cream.
****+
Prep 10 min · Cook 15 min
Method
Fill a large 6-quart pot with about 4 quarts of water, add 1 tablespoon of kosher salt, and bring it to a rolling boil over high heat.
Add the fettuccine and stir right away so the strands do not clump. Cook according to the package time for al dente, usually 9 to 11 minutes, so it is tender with a slight bite.
While the pasta cooks, put the butter pieces in a large 12-inch skillet or wide bowl and let them start to soften; do not melt them over heat yet.
Just before draining, scoop out about 1 1/2 cups of the starchy pasta water and set it aside -- this hot, starchy liquid is what makes the sauce creamy.
Drain the fettuccine, then immediately add it to the skillet with the butter along with about 1/2 cup of the reserved pasta water.
Set the skillet over low heat and toss the pasta with tongs for about 1 minute until the butter fully melts and coats every strand.
Remove the skillet from the heat and add the grated Parmesan in two or three additions, tossing constantly and adding a splash more pasta water each time.
Keep tossing vigorously for 1 to 2 minutes; the cheese and starchy water will emulsify into a smooth, glossy sauce that clings to the noodles. Add more pasta water a tablespoon at a time if it looks dry or clumpy.
Stir in the black pepper and the pinch of nutmeg if using, then taste and add a little salt only if needed, since Parmesan is already salty.
Serve immediately in warmed bowls with an extra sprinkle of Parmesan, because Alfredo thickens quickly as it cools.
Chef's tips
- Take the pan off the heat before adding the cheese; too much direct heat makes the Parmesan seize into stringy clumps instead of a smooth sauce.
- Grate the Parmesan very finely from a block -- pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
- Work quickly and serve at once; this sauce is at its silkiest in the first couple of minutes.
Cooking times vary by equipment -- cook to temperature and to taste.
