fettuccine   23

Fettuccine Alfredo Recipe | Michael Ruhlman
The classic method.

1 lb. dried fettuccine
1⁄2 lb. unsalted butter (2 sticks)
1⁄2 lb. finely grated parmesan (about 3 1⁄4 cup)

1. Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.

2. Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.

3. Sprinkle grated parmesan over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.

4. Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes.
alfredo  recept  recipe  fettuccine  pasta  italienskt 
april 2010 by gbergin

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