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.

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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.

Nutritional Highlights

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