Fettuccine Alfredo (The Italian Way)
Fettuccine Alfredo (The Italian Way)
Ingredients
- 440 g fresh fettuccine, fresh egg pasta, not dried
- 140 g Grana Padano PDO cheese, 28 months aged, grated
- 80 g butter, good quality, at room temperature, thinly sliced
- 1/4 cup pasta water, reserved from cooking pasta, as needed
- 1 bottle Prosecco DOC, to serve, optional
Instructions
- 1
Grate the 140 grams of 28 months aged Grana Padano PDO cheese. This will give a rich, umami flavor to the final dish. Set aside.
⏱️ 2 min
- 2
Ensure the 80 grams of good quality butter is at room temperature and thinly sliced. Set aside.
⏱️ 1 min
- 3
Bring a large pot of water to a rolling boil. Add the 440 grams of fresh fettuccine (fresh egg pasta) to the boiling water. Fresh egg pasta is preferred over dried as it releases more starch, which helps make the sauce richer. Cook the pasta for one minute.
⏱️ 3 min•🌡️ 100
- 4
Drain the cooked pasta, but be sure to save about 1/4 cup of the starchy pasta water. You may need more or less depending on the desired consistency.
⏱️ 1 min
- 5
Perform "Mantecatura" (Emulsification): In the same pot where the pasta was cooked (off the heat), add the thinly sliced room temperature butter. Add the cooked pasta to the pot. Add half of the grated Grana Padano PDO cheese. Pour in a small amount of the reserved pasta water (start with 2-3 tablespoons). Stir everything vigorously using tongs or a wooden spoon until the cheese and butter are well emulsified, creating a creamy sauce.
⏱️ 4 min
- 6
Add the remaining grated Grana Padano PDO cheese to the pot. Stir everything again vigorously, adding a little more pasta water if needed, until the sauce becomes super creamy and smooth, coating the pasta beautifully.
⏱️ 2 min
- 7
Serve the creamy Fettuccine Alfredo immediately.
⏱️ 1 min
- 8
To complement the richness of the pasta sauce, serve with a glass of Prosecco DOC (optional).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo (The Italian Way)
- 440 g fresh fettuccine, fresh egg pasta, not dried
- 140 g Grana Padano PDO cheese, 28 months aged, grated
- 80 g butter, good quality, at room temperature, thinly sliced
- 1/4 cup pasta water, reserved from cooking pasta, as needed
- 1 bottle Prosecco DOC, to serve, optional
Instructions
- 1
Grate the 140 grams of 28 months aged Grana Padano PDO cheese. This will give a rich, umami flavor to the final dish. Set aside.
⏱️ 2 min - 2
Ensure the 80 grams of good quality butter is at room temperature and thinly sliced. Set aside.
⏱️ 1 min - 3
Bring a large pot of water to a rolling boil. Add the 440 grams of fresh fettuccine (fresh egg pasta) to the boiling water. Fresh egg pasta is preferred over dried as it releases more starch, which helps make the sauce richer. Cook the pasta for one minute.
⏱️ 3 min•🌡️ 100 - 4
Drain the cooked pasta, but be sure to save about 1/4 cup of the starchy pasta water. You may need more or less depending on the desired consistency.
⏱️ 1 min - 5
Perform "Mantecatura" (Emulsification): In the same pot where the pasta was cooked (off the heat), add the thinly sliced room temperature butter. Add the cooked pasta to the pot. Add half of the grated Grana Padano PDO cheese. Pour in a small amount of the reserved pasta water (start with 2-3 tablespoons). Stir everything vigorously using tongs or a wooden spoon until the cheese and butter are well emulsified, creating a creamy sauce.
⏱️ 4 min - 6
Add the remaining grated Grana Padano PDO cheese to the pot. Stir everything again vigorously, adding a little more pasta water if needed, until the sauce becomes super creamy and smooth, coating the pasta beautifully.
⏱️ 2 min - 7
Serve the creamy Fettuccine Alfredo immediately.
⏱️ 1 min - 8
To complement the richness of the pasta sauce, serve with a glass of Prosecco DOC (optional).
⏱️ 1 min