Fettuccine Alfredo

Method

1. Prepare the pasta dough: mix 50 egg yolks with 1 kg of finely ground semolina flour to form a very firm dough. Knead until smooth, wrap in plastic, and let rest for 30 minutes.
2. Roll out the dough using a pasta machine, gradually thinning to about 2-3 mm thickness.
3. Cut the dough into fettuccine strips, about 30 cm long. Lay them out without dusting flour to prevent sticking.
4. Cold-smoke the butter: place butter in a bowl, cover tightly with plastic wrap, insert a smoking tube, and fill with cold smoke from wood chips. Let it absorb smoke for several hours or overnight.
5. Prepare the fonduta: in a saucepan, combine 300 g cream and 50 g milk. Bring to the first boil, then remove from heat. Add 350 g grated Stravecchio cheese (or aged Parmesan) all at once, stir until melted. Return to heat and bring back to the first boil. Set aside.
6. For the butter sauce: in a large sauté pan, melt a few pieces of regular butter and one small piece of smoked butter. Add a ladle of pasta cooking water and a pinch of salt. Whisk vigorously to create a creamy emulsion.
7. Cook the fettuccine in a large pot of boiling salted water for about 1 minute.
8. Transfer the partially cooked pasta directly into the butter sauce. Add a splash more pasta water and toss over medium heat, finishing the cooking while emulsifying the sauce.
9. Plate the fettuccine in a nest. Spoon the warm fonduta over the top. Finish with shavings of Stravecchio cheese and serve immediately.