Fettuccine Alfredo (Authentic Italian Style)
- Feb 2
- 1 min read
Fettuccine Alfredo (Authentic Italian Style)
By Master Chef Gianluca Deiana Abis
Ingredients (Serves 4):
400g fettuccine (preferably fresh)
120g unsalted butter
150g Parmigiano Reggiano, finely grated
Salt, to taste
Freshly ground white pepper (optional)
Pasta cooking water, as needed
Instructions:
Cook the Fettuccine:
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Melt the Butter:
In a large, warmed serving bowl or a deep pan, add the butter and let it melt gently.
Emulsify the Sauce:
Add the hot fettuccine to the butter and begin tossing. Gradually sprinkle in the Parmigiano Reggiano while stirring constantly.
Slowly add small amounts of the reserved pasta water, just enough to create a smooth, creamy sauce.
Final Touches:
Adjust with salt if necessary and a touch of white pepper if desired.
Serve immediately, garnished with additional Parmigiano Reggiano.
Wine Pairing: Vermentino di Gallura DOCG
A crisp and fresh Vermentino from Sardinia complements the richness of the butter and cheese.
Chef Tip:
The original Italian Fettuccine Alfredo does not contain cream! The creaminess comes from the butter, Parmigiano, and pasta water emulsion. Always use high-quality butter and aged Parmigiano Reggiano for the best flavor.
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