Fettuccine al burro
by taira
Original recipe by Alfredo Di Lelio that became fettuccine alfredo
100 g
fettuccine
50 g
unsalted butter
parmigiano reggiano
, finely grated, finely grated, finely grated
cook pasta in salted water until al dente but keep the pasta water Tip: you’ll be adding some pasta water to emulsify the sauce so avoid making the water too salty especially since parm is salty as well.
add butter along with the pasta and toss to melt the butter
Add the parm, then toss vigorously, adding pasta water a little at a time, until the sauce is creamy and coats the pasta