Zutaten für Alfredo Di Roma Fettucine Alfredo
- 1 lb fettuccine pasta
- 2 cups (4 sticks) unsalted butter, softened
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 1/2 cup pasta water
- Salt and freshly ground black pepper to taste
- Extra Parmigiano-Reggiano cheese, for garnish (optional)
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Zubereitung von Alfredo Di Roma Fettucine Alfredo
- Cook 1 pound fettuccine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- In a large bowl, whisk together 2 cups (4 sticks) unsalted butter and 2 cups freshly grated Parmesan cheese until smooth and creamy. If the mixture is too thick, gradually whisk in a little reserved pasta water until desired consistency is reached.
- Add the cooked fettuccine to the cheese sauce and toss gently to coat. Add salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper (optional).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
196g
Carbs
29g
