DESCRIPTION
This Roman version of Alfredo is simpler, easier and lighter than the Americanized version, but still has all the rich, cheesy deliciousness you crave.
Ingredients
Units
Scale
- 6 Tbsp. unsalted butter, cut into 10 to 12 slices
- 3 oz. finely grated or shredded Parmesan cheese (about 1 and 1/3 cup if freshly grated), plus more for serving
- 1/4–3/4 tsp. salt
- 12 oz. uncooked fettuccine (or 1 lb. fresh fettuccine)
Instructions
- In a large bowl, combine the butter, cheese, and ¼ teaspoon of the salt.
- Cook the fettuccine according to package directions. Drain, reserving 1 cup of the pasta cooking water, then immediately add the drained hot pasta to the bowl with the butter mixture.
- Add ¼ cup of the pasta cooking water and toss vigorously until the butter is melted and a creamy sauce forms, adding more water as desired. Add more salt to taste.
- Serve with additional cheese on the side.
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