Everyone knows that classic Italian favorite Fettuccini Alfredo! But most of what we get in this country is a rich, somewhat bland mass-consumption version of a very fine (if labor-intensive) recipe from Rome. The original version is well known and we'll worth making!
16 oz Fresh Fettuccini
1 c Fresh grated parmigiano-reggiano cheese
8 T Unsalted Butter
Have the butter and cheese at room temperature. Cook the pasta until just done, then toss it in a big bowl with the cheese and butter, added by bits. A quarter cup of hot pasta water helps to make it all come together. The end result is a thick cheesy sauce with no heavy cream.
Quality of ingredients is paramount here!