Roman-Style Fettuccine With Alfredo Sauce Recipe

• servings: 4 servings
• total time: 15 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: Serves 3 to 4
• Calories: 498 kcal
• Total Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 0 g
• Cholesterol: 87 mg
• Sodium: 684 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 14 g