(Italian pasta tossed with butter and cheese)
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As with any dish that uses so few ingredients, it is important that those ingredients be of the highest quality. Try to use fresh artisan or homemade pasta, the best butter and real Parmigiano-Reggiano cheese.
2 to 3 servings
- Fettuccine -- 1/2 (1-pound) package
- Butter, room temperature, cut into small pieces -- 6 tablespoons
- Parmesan cheese, grated -- 3/4 cup, or about 1/4 pound
- Salt and pepper -- to taste
- Cook the pasta in a large pot of boiling salted water until just al dente.
- Drain the pasta and add it back to the pot, along with the butter and the grated cheese. Toss together until the butter and cheese form a creamy sauce and the pasta is well coated. Season to taste with salt and pepper and serve immediately.
Fettucine Alfredo Variations
- American-Style Fettucine Alfredo: The American version of fettuccine Alfredo usually adds heavy cream, forming an even richer dish. Simmer — but do not boil — the butter and 1 cup of heavy cream as you cook the pasta. Toss the pasta with the butter-cream mixture and the cheese and serve.
- Sauce Additions: Other ingredients are often added to make a full meal of fettuccine Alfredo. For vegetables, try peas or parcooked broccoli. Chopped, cooked chicken breast or shrimp work well for a meaty dish. Simmer the ingredients to heat through in the butter and cream mixture as for the American version above and toss with the pasta and cheese.
- Substitute other grating cheeses, such as pecorino Romano, for some or all of the parmesan to vary the flavor of the dish.