Fettuccine Alfredo – the Recipe
|In a large pot, bring 12 cups of water to a boil together with 1 1/2 Tbsp. of coarse salt. Keep the large bowl next to the boiling pot, to warm, or, even better, on top of the pot.
Meanwhile, finely grate the Parmigiano-Reggiano cheese.
Cut the stick of butter into chunks and microwave for about a minute, to soften, and throw 1/2 of the butter into the warmed bowl. Reserve the rest.
|Cook the tagliatelle or fettuccine in the large pot of boiling salted water, stirring occasionally, until tender but still al dente, or firm to the bite.|
|Drain the pasta, reserving 1 1/2 cups of the cooking water. Toss the pasta into the previously warmed bowl, on top of the softened butter.
Add ½ dose of Parmigiano, and ½ cup of the cooking water and then toss very vigorously using a large fork and spoon.
|When the cheese has melted completely, add the remaining 4 Tbsp. of softened butter, the remaining ½ dose of cheese, and another ½ cup of the reserved cooking water. Keep stirring and tossing!Season to taste and keep tossing. I do not use any salt, but your taste may be different.|
|Keep tossing for at least a total of 5 minutes, until a creamy sauce forms, adding another 1/4 cup of the cooking water. Keep adding more if it seems too dry (you will have another 1/4 cup left).|
|Stir and toss, stir and toss…|
|Once the Alfredo sauce is luscious and creamy, serve immediately.Buon appetito!!!|