Fettuccine Alfredo
Make this classic, but sans the cream! This is back to basics (and the tradition).
Ingredients
- 500 g fettuccine
- 250 g Westgold salted butter cut into cubes
- 250 g Parmigano Reggiano grated
- Salt
Instructions
- Bring a large pot of heavily salted water to the boil. Cook the pasta for 2 – 3 minutes less than the instructions on the packet as it will continue to cook when we stir it through the sauce. Drain and reserve up to 2 cups pasta water.
- In a large deep frypan on a low heat, add the pasta, butter and a splash of pasta water. Using tongs, stir the butter and water through the pasta until an emulsified sauce has formed. Add the cheese in thirds with a splash of pasta water and stir through until fully incorporated and you have a silky and glossy sauce. Continue this step until all the cheese has been used. You may not need the full 2 cups of pasta water so it’s best to slowly add it in. If the sauce is cooking too fast, take the pan off the heat as you are incorporating the cheese.
- Serve immediately with an extra sprinkling of cheese.
