Fettuccine Alfredo

Ingredients

• 400 g fettuccine
• 100 g unsalted butter
• 150 g parmigiano-reggiano
• 1 tbsp salt
• 1/2 tsp black pepper

Steps

1. Bring a large pot of well-salted water to a rolling boil.
2. Cook fresh fettuccine for 2-3 minutes until al dente — it should have a slight chew.
3. Reserve 250ml of starchy pasta water before draining.
4. While pasta cooks, cut cold butter into small cubes.
5. Finely grate the Parmigiano-Reggiano.
6. Toss drained hot pasta with butter cubes in a warm serving bowl, lifting and tossing vigorously so the butter melts and coats every strand.
7. Add the grated Parmigiano in three additions, tossing and adding splashes of pasta water between each.
8. The starch and fat will emulsify into a creamy, glossy sauce that clings to the noodles.
9. Serve immediately on warm plates with a final grating of Parmigiano and cracked black pepper.
10. This dish waits for no one — it thickens as it sits.