Fettuccine Alfredo Autentico

americastestkitchen.com

PennyBee19

1 pound fettuccine

½ teaspoon table salt, plus salt for cooking pasta

4 ounces Parmigiano-Reggiano, grated (2 cups), plus extra for serving

5 tablespoons unsalted butter, cut into 5 pieces

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subheading: BEFORE YOU BEGIN:

Be sure to use imported Parmigiano-Reggiano cheese here and not the bland domestic cheese labeled “Parmesan.” For the best results, grate the cheese on a rasp-style grater. Do not adjust the amount of water for cooking the pasta. Stir the pasta frequently while cooking so that it doesn’t stick together. It’s important to move quickly after draining the pasta, as the residual heat from the reserved cooking water and pasta will help the cheese and butter melt. For best results, heat ovensafe dinner bowls in a 200-degree oven for 10 minutes prior to serving and serve the pasta hot. If you are using fresh pasta, increase the amount to 1 1/4 pounds. Be sure to use imported Parmigiano-Reggiano cheese here and not the bland domestic cheese labeled “Parmesan.” For the best results, grate the cheese on a rasp-style grater. Do not adjust the amount of water for cooking the pasta. Stir the pasta frequently while cooking so that it doesn’t stick together. It’s important to move quickly after draining the pasta, as the residual heat from the reserved cooking water and pasta will help the cheese and butter melt. For best results, heat ovensafe dinner bowls in a 200-degree oven for 10 minutes prior to serving and serve the pasta hot. If you are using fresh pasta, increase the amount to 1 ¼ pounds.

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