Authentic Fettuccine Alfredo

Ingredience

1 pack fettuccine

60g (¼ cup) unsalted butter

80g (about ¾ cup) finely grated Parmigiano Reggiano (finely grated is key!)

Salt, for pasta water

Pokyny

Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve 1 cup of the starchy pasta water, then drain.

In a large bowl, add the butter and half of the finely grated Parmigiano Reggiano.

Immediately transfer the hot pasta into the bowl. Toss quickly with tongs, slowly adding reserved pasta water to melt the butter and cheese into a smooth sauce.

Add the remaining cheese and toss again, adding more pasta water as needed to make it silky.

Finely grated cheese is key — it melts better and helps the sauce emulsify beautifully.

Serve right away with extra Parmigiano

Simple, rich, and absolutely delicious — the real Italian way!