RomanItalian
Fettuccine Alfredo
by Gambero Rosso · 452K subscribers on YouTube
Fettuccine Alfredo is a classic Roman pasta dish made with egg pasta, butter, and Parmigiano Reggiano. Giorgione's recipe is creamy and rich.
- Cook
- 5 min
- Servings
- 1
- Difficulty
- easy
Ingredients
6 items- Saltfor the pasta water
- Egg Fettuccinefresh egg fettuccine, about one serving
- Butterin generous quantity, cold from fridge
- Parmigiano Reggiano30-month aged, grated
- Black Pepper(optional) — to taste
- Pasta Cooking Wateras needed to emulsify the sauce
Method
- Bring a pot of salted water to a boil.
- Add the fettuccine to the boiling water and cook for 4-5 minutes.
- Meanwhile, place a generous amount of cold butter in a pan over low heat.
- Add a ladleful of pasta cooking water to the pan and stir with a whisk.
- Grate in a generous amount of Parmigiano Reggiano and continue stirring to form a creamy emulsion.
- Season with black pepper.
- When the pasta is al dente, drain it, reserving some cooking water.
- Transfer the pasta to the pan with the sauce and toss it well to coat, adding more cooking water if needed.
- Serve immediately with an extra grating of Parmigiano Reggiano and pepper.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
