Fettuccine Alfredo

True Roman Fettuccine Alfredo, invented by Alfredo di Lelio in the early 1900s, is nothing like the heavy cream sauce served abroad — it's just fresh fettuccine tossed tableside with butter, Parmigiano-Reggiano, and starchy pasta water, emulsified into a silky, glossy coating. Done right, it's deceptively simple and entirely dependent on technique.

By YumYum Editorial · Italian

Prep: 5 min · Cook: 20 min · Total: 25 min · Serves 4

Ingredients

• 1 lb fresh fettuccine (or 12 oz dried)
• 6 tablespoons unsalted butter, cold, cut into cubes
• 1 1/2 cups freshly grated Parmigiano-Reggiano, plus more for serving
• to taste Reserved pasta cooking water
• to taste Freshly cracked black pepper, to taste
• to taste Fine salt, for the pasta water

Instructions

1. Bring a large pot of well-salted water to a boil and cook the fettuccine until just shy of al dente.
2. Reserve at least 1 1/2 cups of the starchy pasta water before draining.
3. Return the empty pot to low heat, add a splash of the hot pasta water and half the cold butter, and swirl to melt.
4. Add the drained pasta to the pot along with another splash of pasta water, and toss constantly over low heat.
5. Sprinkle in the Parmigiano-Reggiano gradually, tossing continuously, alternating with small additions of pasta water to build a smooth, creamy emulsion.
6. Add the remaining butter piece by piece, tossing until fully melted and glossy.
7. Continue tossing until the sauce clings to every strand and coats the back of a spoon.
8. Plate immediately, finish with a crack of black pepper and extra Parmigiano, and serve at once.