Gastronomer

Authenic Pasta Alfredo

 

It is recommended to use dried pasta, which doesn't break as easily during tossing as say fresh egg pasta might.

 

Ingredients

 

1 lb. dried fettuccine

1⁄2 lb. unsalted butter (2 sticks)

1⁄2 lb. finely grated parmigiano reggiano (about 3 1⁄4 cup)

 

 

Directions

 

1. Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.

 

2. Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.

 

3. Sprinkle grated parmesan over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.

 

4. Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. The pasta water will help create a smooth sauce.

 

5. Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes.

 

6. Serve the fettuccine immediately on warmed plates.

 

 

Note:  The trick to getting this right is to add the cheese in small batches and work quick.  If you add to much cheese at one time the cheese will seize up into a clump.