Fettuccine Alfredo

Method

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1. Bring 3 litres of water to a rolling boil with the salt. Fresh fettuccine cooks in 2 to 3 minutes, so have everything ready first.

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2. Put half the butter in a wide, warmed serving bowl and let it begin to soften.

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3. Cook the fettuccine until barely al dente, then lift it directly into the bowl with tongs, carrying plenty of clinging water with it. Reserve 300 ml of pasta water.

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4. Add the remaining butter and toss hard until it melts and coats the strands.

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5. Add the Parmigiano in three handfuls, tossing furiously and adding splashes of hot pasta water between each. The sauce should turn from grainy to glossy in about 90 seconds.

   Mark done Start 90 sec timer

6. Season with white pepper, adjust with more pasta water until it flows like double cream, and serve at once.

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Chef’s Tips

• Grate the cheese on the finest holes — a microplane, not a box grater. Coarse shreds refuse to emulsify.
• Use a bowl, not a hot pan. Residual pan heat is the number one cause of a broken, oily Alfredo.
• Buy real Parmigiano-Reggiano with the rind stamp. Pre-grated cheese contains anti-caking cellulose that makes the sauce grainy.

Pairing Suggestions

• An unoaked Chardonnay or Soave stands up without competing
• Add blanched asparagus or peas for colour and bite
• A bitter espresso afterwards is the traditional Roman full stop

Storage & Reheating

Best eaten immediately. Leftovers keep 2 days refrigerated; revive in a pan over low heat with 3 tablespoons of milk or water per portion, stirring constantly until it loosens.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.