Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Ingredients: 125-175 grams or 1/2-3/4 cup + pasta water; 75 grams or 5-6 tablespoons nice tasting unsalted butter (i’m using kerrygold); 75 grams or 1/2 cup grated parmesan (good quality, be sure the only ingredient is parmesan); another pad of butter; 10-11oz bronze die cut Pappardelle

Fettuccine Alfredo made with fresh pasta, butter, parmesan, and pasta water for a simple creamy sauce.

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Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes

Ingredients

Serves/makes 2

125-175 grams or 1/2-3/4 cup + pasta water
75 grams or 5-6 tablespoons nice tasting unsalted butter (i’m using kerrygold)
75 grams or 1/2 cup grated parmesan (good quality, be sure the only ingredient is parmesan)
another pad of butter
10-11oz bronze die cut Pappardelle

Instructions

1.
Boil fresh pasta for about 3.5 min, or 6-8 min for dried pasta, or until al dente in well salted water.
2.
Toss to be sure it doesn’t stick together.
3.
Heat saute pan over low heat.
4.
Once pasta is cooked, transfer from water into saute pan (along with any pasta water that comes with it). Add in 125g/1/2c pasta water. Add in 75g/5Tbsp butter. Swirl to emulsified.
5.
Add in most of the 75g/1/2c of grated parm. Stir to combine and then turn off heat.
6.
If needed, add another 1/4c pasta water, stir.
7.
Add the rest of the parm and another pad of butter.
8.
What you’re doing here is trying to achieve a nice creamy, opaque sauce that’s not too thin, not too thick. That will require some adjusting depending on what you’re working with.
9.
To serve, top with additional grated parm and fresh cracked black pepper.