Fettuccine Alfredo (Authentic Italian Way)
I recently learned that if you go to Italy and ask for fettuccine alfredo, this is what comes to the table. This sauce is made with no heavy cream, just butter and cheese. This recipe may very well be your newfound way to make alfredo.
Prep Time 5 minutes mins
Cook Time 9 minutes mins
Total Time 14 minutes mins
Course Main Course, Side Dish
Cuisine Italian
6 tbsp salt ½ lb good quality dry fettuccine 5 oz freshly grated parmesan cheese more to garnish 6 tbsp garlic and herb butter parsley, red pepper flakes to garnish
In a large pot of boiling water, add salt. Once the pot comes to a boil, add in pasta and cook until al dente, about 9 minutes.
In a serving dish, add butter in pads and crack black pepper on top of the butter.
Once pasta is al dente, add pasta straight from the pot into the dish.
Add in cheese and stir until cheese and butter is melted. A creamy sauce will form and coat the pasta.
Taste for salt, and garnish with extra cheese, parsley, and red pepper flakes. Serve Immediately.
Keyword alfredo, carbone copycat pasta, fettuccine alfredo