Fettuccine Alfredo

Bring a large pot of water to the boil and salt it generously.



Meanwhile, place the butter in a wide pan over very low heat and allow it to soften gently without browning.



Cook the fettuccine until al dente. Just before draining, reserve a cup of the starchy pasta cooking water.



Add the hot fettuccine directly to the pan with the butter. Toss gently, adding a little pasta water to help the butter coat the pasta evenly.



Remove the pan from the heat. Gradually add the grated Parmigiano Reggiano, tossing continuously and adding more pasta water as needed to create a smooth, creamy emulsion. The sauce should be glossy and fluid, not dry or greasy.



Serve immediately.



Note: Authentic Italian Fettuccine al burro contains no cream, garlic, or pepper. Its creaminess comes solely from the emulsification of butter, Parmigiano Reggiano, and pasta cooking water.

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