One of the most indulgent pasta dishes is Fettuccine Alfredo. The creamy cheesiness intoxicates your taste buds!
When I was young, my family would often go to a wonderful restaurant in Manhattan called Divino’s where I always had a half order of fettuccine alfredo before diving into the main course. It was always so decadent and I never thought I’d be able to make it so well on my own.
There’s a misconception that cream needs to be added to be an authentic Alfredo, with the backstory being that American butter can’t achieve the same level of creaminess. There’s also a penchant for just grabbing a jar of the sauce and glopping it on some macaroni is “restaurant quality”.
Leave the sauce on the shelf and keep the cream contained… I’ve got the recipe that takes barely any effort or time!
• 1 cup butter
• 1 lb. fettuccine
• 1/2 cup grated parmigiano cheese
• black pepper to taste
• fresh parsley to taste
1) Cook pasta according to package directions, leaving it a little al dente. Keep the pasta water.
2) While that cooks, in a skillet, melt the butter.
3) Add pasta to the skillet and coat with butter.
4) Mix in a ladle of pasta water and the grated cheese until it becomes creamy. If needed, add a bit more pasta water or cheese to taste.
5) Finish with black pepper and parsley as you like, even add a sprinkle more of cheese!
You will feel like a chef extraordinaire when you serve this. Enjoy!