Fettuccine Alfredo

Ingredients

• 400g fresh fettuccine (egg pasta)
• 120g cold unsalted butter, cubed
• 150g Parmigiano-Reggiano, finely grated, plus extra for serving
• salt, for the pasta water
• black pepper, to taste (optional, not traditional but common today)

Before you cook

• Finely grate 150g Parmigiano-Reggiano and set it aside, keeping a little extra for serving.
• Cut 120g cold unsalted butter into small cubes.

Steps

1. Bring a large pot of water to a rolling boil and salt it lightly, since the cheese will add plenty of salt later.
2. Drop the 400g fresh fettuccine into the boiling water and stir once to separate the strands.
3. Cook the fettuccine for 2 to 3 minutes, until just shy of tender, since it will finish cooking in the sauce.
4. Ladle out and reserve about 250ml of the starchy pasta water before draining the pasta.
5. Drain the fettuccine, shaking off the excess water but not rinsing it.
6. Return the empty pasta pot to very low heat and add the cubed butter.
7. Add the drained fettuccine back into the pot with the melting butter.
8. Pour in a ladle of the reserved pasta water and toss the pasta vigorously with tongs.
9. Sprinkle in half of the grated Parmigiano-Reggiano while tossing continuously, off the direct heat.
10. Add another splash of pasta water along with the remaining cheese, tossing until the sauce turns glossy and coats every strand.
11. If the sauce looks thick or clumped, loosen it with one more small splash of the reserved pasta water.
12. Plate the fettuccine immediately and dust with a little extra grated Parmigiano-Reggiano before serving.