Fettuccine Alfredo looks simple, but every little move counts. Butter, Parmesan and fresh fettuccine: the original Roman version is surprisingly simple, yet velvety rich. Fortunately, the end result is usually sold out faster than someone can say "buon appetito".
Thorough preparation
- Preparation: prepare all the ingredients, grate the cheeses, chop the necessary ingredients, and set aside a large mug for the pasta's starchy cooking water. With Italian pasta, it is important to have everything at hand due to the quick assembly.
- Place half of the butter in a large, warm bowl or wide pan. Grate the parmesan very finely so that it melts easily.
- Cook the fettuccine in moderately salted water until al dente. Before filtering, set aside at least three deciliters of starchy cooking water.
- Put the hot pasta on top of the butter, add the remaining butter and a little cooking water, then turn it continuously.
- Add the parmesan in several portions, loosening it with a little cooking water and stirring vigorously until a smooth, glossy sauce is formed.
- Serve immediately on a warm plate. If you like, add a little freshly ground pepper, but cream is not necessary.
- Finishing and serving: serve the pasta immediately on a preheated plate. Before serving, check the consistency of the sauce; if it's too thick, loosen it with a little cooking water, if it's too thin, work it together with short, vigorous stirring.
Practical tips and common mistakes
- Stir the butter, cheese and hot cooking water together with the pasta; this will make it an emulsion, not an oily-cheesy lump.
- Cook the pasta until al dente, because it softens even more in the sauce.
- Grate the cheese finely and add it in several portions so that it melts smoothly.
- Serve fresh: these sauces thicken quickly as they stand.