Ingredients for Alfredo's Of Rome's Original Fettuccine Alfredo
- 1 pound fresh fettuccine
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 1 gallon salted water
- 1/2 cup reserved pasta cooking water
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How to Make Alfredo's Of Rome's Original Fettuccine Alfredo
- Bring 1 gallon of salted water to a rolling boil in a large pot. Add 1 pound of fresh fettuccine and cook for 3 minutes, or until al dente.
- While the pasta cooks, prepare the Alfredo sauce. In a medium bowl, whisk together 1 cup (2 sticks) of unsalted butter at room temperature and 2 cups of freshly grated Parmigiano-Reggiano cheese until smooth and creamy. A stand mixer can expedite this process (approximately 3 minutes).
- Reserve about 1/2 cup of the pasta cooking water before draining the fettuccine.
- Add the drained fettuccine to the cheese sauce. Toss gently to coat. Add a little pasta water at a time if the sauce is too thick.
- Serve immediately. Garnish with extra grated Parmigiano-Reggiano cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
10g
Fat
153g
Carbs
27g