Cook and Scale
Fettuccine Alfredo
4 servings · 20 min total
The original Roman Alfredo: ribbons of pasta emulsified with nothing but butter and Parmesan into a silky, cream-free sauce.
Ingredients
- 400 g egg noodles
- 120 g butter
- 150 g Parmesan, finely grated
- 1 pinch ground nutmeg
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the egg noodles — Cook the egg noodles in salted boiling water for 10 minutes until al dente, reserving a generous cup of pasta water before draining.
- 2.
Make the butter emulsion — In a wide pan melt the butter gently with a splash of pasta water to make an emulsion.
- 3.
Toss into a creamy sauce — Add the drained noodles and the Parmesan off the heat, tossing hard and adding pasta water little by little until a glossy, creamy sauce coats every strand. Season with nutmeg and pepper and serve at once.