Made famous by the restaurant, Alfredo della Scrofa in Rome, this is one of the easiest pasta recipes ever. It is also one of the fastest pastas to make. And the result is insanely delicious.
INGREDIENTS: SERVES 2 (Double Ingredients for 1 lb of pasta)
1/2 lb. dried fettuccine
1/2 Stick Butter (4 Tablespoons
1 Cup Parmigiano Reggiano Cheese
Bring a small pot of salted water to just under the boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente. Taste it to determine when it’s perfectly al dente.
Get a pan on the stove next to the pot of water to finish the pasta in. You don’t want this pan hot but you do want it warm. You can let the pan sit on some heat for 30 seconds to 1 minute to warm it up a bit but that's it. Don’t get it hot. Then add the cubed butter to the pan and let that sit there until the pasta is al dente.
Once the pasta is al dente, transfer it directly to the pan with butter. Let that pasta water get in the pan too. Toss it up quickly then begin to sprinkle in the parmesan cheese. Shake, stir and toss the pan to help the sauce form together. Then begin to add a spoonful or two of pasta water until the sauce really becomes very creamy. As soon as the sauce coats the pasta and is creamy and perfect, serve immediately with additional parm and if you want, some fresh cracked black pepper. This pasta needs to be eaten immediately so make sure everyone is ready to eat when this pasta is ready to serve. Serve on a warm plate works too.
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