Fettuccine Alfredo
True Roman Alfredo skips the cream entirely, relying on butter, Parmigiano, and starchy pasta water whisked together tableside into a sauce so smooth it seems to melt into the noodles.
Ingredients
- 1 pound fresh fettuccine (or 12 ounces dried)
- 6 tablespoons unsalted butter, cut into pieces
Instructions
- Bring a large pot of water to a boil and stir in 1 tablespoon kosher salt.
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