Fettuccine all'Alfredo

Method

1. Make a fountain with 400 g of flour on a work surface.
2. Crack 4 eggs into the centre, add a pinch of salt and a drizzle of olive oil.
3. Begin kneading the dough by hand until it comes together.
4. Knead thoroughly until smooth and homogeneous.
5. Let the dough rest.
6. Roll out the dough into thin sheets using a rolling pin (or pasta machine).
7. Roll the sheets onto themselves and cut them into fettuccine.
8. Prepare a butter cream by melting butter gently with a little water.
9. Cook the fettuccine in boiling salted water until al dente.
10. Transfer the cooked pasta directly into the butter cream and toss.
11. Off the heat, add grated Parmigiano Reggiano and mantecare (cream) the pasta until silky and emulsified.
12. Serve immediately.