Ingredients:

  • 1 pound (450g) Fettuccine pasta (fresh or dried)
  • 1 cup (225g) Unsalted butter, cold, cut into cubes
  • 1 ½ cups (150g) Freshly grated Parmigiano-Reggiano cheese
  • ½ - 1 cup (120-240ml) Pasta water, reserved after cooking the pasta
  • Freshly ground black pepper, to taste
  • Pinch of sea salt (optional, taste first – the cheese is salty!)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions, until al dente. Reserve at least 1 cup of pasta water before draining.
  2. While the pasta is cooking, melt the butter in the skillet over medium-low heat.
  3. Reduce heat to low. Add about ¼ cup of the reserved pasta water to the skillet. Immediately add about ⅓ of the grated cheese. Vigorously whisk the water, melted butter and cheese together until the cheese is fully incorporated and a sauce forms.
  4. Add the cooked pasta to the skillet. Toss to coat.
  5. Gradually add the remaining cheese, bit by bit, tossing constantly until the sauce is smooth, creamy, and clings to the pasta. Add more pasta water, a tablespoon at a time, if the sauce is too thick. Season with black pepper.
  6. Serve the Alfredo immediately, garnishing with a little extra grated Parmigiano-Reggiano and freshly ground black pepper.