This original Alfredo sauce recipe uses only butter and Pamesan cheese. Richer than the American version, but extremely delicious!
Author: Marjorie Marina
Serves: 4 (main dish) to 8 (side dish)
Ingredients
1 lb pasta (fettucini was the original, but pretty much any pasta works)
½ lb butter
½ lb grated parmeggiano-reggiano
1 cup water in which pasta was cooked (starchy water)
Instructions
Cook pasta in 5 quarts of salty boiling water for the time indicated on box. Make sure it's still al dente (tender but with a bite to it). When you drain, make sure to reserve 1 cup of the water;
In a serving bowl, put half of the butter. Drain the pasta and immediately pour over the butter in the bowl. Toss well;
Add the other half of the butter and toss to melt;
Start adding the parmeggiano and a little bit of the water if ithe pasta becomes dry;
Continue tossing until the butter, cheese and starchy water become a velvety sauce;
Serve immediately. Have extra grated parmeggiano at the table.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/fettuccine-alfredo-recipe/