Fettuccine Alfredo

Fettuccine al burro

Ingredients5

• fettuccine400 g
• unsalted butter120 g
• Parmigiano-Reggiano, finely grated120 g
• salt1 tbsp
• black pepper1/2 tsp

Method

1. Bring a large pot of water to a boil and salt it generously.
2. Cook the fettuccine until just al dente, reserving a cup of the pasta water before draining.
3. Melt the butter in a wide pan over low heat; do not let it brown.
4. Add the drained pasta and toss, loosening it with a splash of pasta water.
5. Remove from the heat and toss in the Parmigiano until it melts into a silky sauce, adding a little more pasta water if needed.
6. Season with black pepper and serve immediately.