Fettuccine Alfredo

Fettuccine Alfredo

Ingredients

450g fresh fettuccine, 250g high-fat butter, 200g Parmigiano-Reggiano, salt, black pepper

Detail Steps and Procedure

Prep Ingredients: Bring 2 large wheels of Parmigiano-Reggiano (at least 24-month aged). Use a microplane to grate 200g of cheese into fine flakes (do not use pre-grated). Cut 250g of cold, high-quality European-style butter (minimum 82% fat) into 1/2-inch cubes. Separate 450g of fresh fettuccine (or 400g dried). Setup Workstation: Place large ceramic serving bowl in oven at 60°C/140°F to warm. Prepare large pot (6L minimum) with 4L water, add 30g sea salt (1.5% salinity ratio). Start Pasta Water: Bring water to violent rolling boil over highest heat. Meanwhile, place warmed serving bowl on heatproof surface near stove. Emulsify Base Sauce: To warmed bowl, add 100g of cubed butter. Using wooden spoon, work butter against side of bowl until it becomes creamy and pale (not melted completely). Cook Pasta: Add fettuccine to boiling water. Fresh pasta cooks 2-3 minutes; dried 8-10 minutes. Start timer and stir immediately. Reserve Cooking Water: At 1 minute before doneness, scoop out 2 cups (480ml) of starchy pasta water using ladle. Test Doneness: Remove one strand, cool slightly, bite. Should have slight resistance (al dente). Transfer Pasta: Using tongs (never strainer), lift pasta directly from water to bowl with butter. Allow some water to drip with pasta. Initial Toss: Working quickly, toss pasta with butter using tongs in lifting motion for 30 seconds until butter coats every strand. Add Cheese First Addition: Sprinkle 100g grated Parmesan over pasta. Immediately add 1/4 cup (60ml) pasta water. Toss vigorously for 1 minute until cheese melts into emulsion. Create Creaminess: Add remaining 150g butter in 3 additions, tossing continuously. After each addition, add 2 tbsp pasta water. Final Cheese: Add remaining 100g Parmesan, tossing until sauce becomes velvety and coats pasta evenly. If needed, add more pasta water 1 tbsp at a time. Rest and Serve: Let pasta rest in bowl 1 minute off heat. The residual heat will finish emulsification. Serve immediately on preheated plates. Critical Note: Authentic Alfredo has no cream. The creaminess comes from emulsified butter, cheese, and pasta water.

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