Roman-Style Fettuccine With Alfredo Sauce Recipe

• hidangan: 4 servings
• jumlah masa: 15 minutes

Bahan-bahan

1 stick unsalted butter (115g), diced

4 ounces Parmigiano-Reggiano cheese (115g), grated on the fine holes of a box grater, plus more for serving (see note)

Kosher salt

1 pound fresh fettuccine pasta

Arahan

In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.

Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.

Pemakanan

• Saiz Hidangan: Serves 3 to 4
• Kalori: 498 kcal
• Jumlah Lemak: 32 g
• Lemak Tepu: 19 g
• Lemak Tidak Tepu: 0 g
• Kolesterol: 87 mg
• Natrium: 684 mg
• Jumlah Karbohidrat: 38 g
• Serat Pemakanan: 1 g
• Jumlah Gula: 1 g
• Protein: 14 g