You will need:
1 pound of fresh fettuccini, preferably homemade
2 sticks of excellent quality unsalted butter
A whole bunch of freshly grated Parmiggiano Reggiano, finely grated
That’s it! No cream, no garlic, no pepper, no salt! Here’s what you do:
Boil a large pot of water for the pasta and salt the boiling water. In a large pan, place the butter and let it soften until almost melted. Heat the pan as the pasta approaches a nice al dente, but only enough to keep the pan warm as you toss the pasta. Strain the fettuccini and put in the pan with the butter. Add a little of the water that the pasta cooked in, and toss the pasta with the butter and add the parmiggiano, mixing it well until a smooth, creamy consistency emerges. Serve immediately and sprinkle with a little more cheese if you wish. This is the original, unadulterated recipe for fettuccini alfredo. If you wish to modify it, the possibilities are endless – add whichever protein, vegetable or fresh herb you prefer. Enjoy it with a nice, crisp salad.