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The original fettuccine Alfredo — invented at a Rome restaurant in 1914 — bears no resemblance to its heavy cream-laden American counterpart. The true Roman version achieves its velvety finish through nothing more than hot pasta, cold butter, and finely grated Parmigiano-Reggiano, emulsified together with starchy pasta water into a glossy, rich sauce. The technique requires good timing and quality ingredients, but the result is astonishing in its silky richness from just three elements. A generous amount of freshly cracked black pepper and a whisper of nutmeg tie it all together.
Prep
5 min
Cook
15 min
Total
20 min
Servings
4 srv
Difficulty
Easy
Calories
580 kcal
For 4 serving(s)
Per serving
Bring a large pot of well-salted water to boil. Cook the fettuccine until just al dente — taste regularly.
While the pasta cooks, cut the cold butter into small cubes and set aside. Have the finely grated Parmesan ready.
Reserve at least 200ml of pasta cooking water before draining.
Drain the pasta and immediately transfer to a warm serving bowl or pan taken off the heat.
Add the cold butter cubes to the hot pasta and toss vigorously as they melt.
Add the Parmesan and a generous splash of pasta water. Toss continuously and energetically for 1-2 minutes until a smooth, creamy sauce coats every strand. Add more water if needed.
Season with plenty of freshly ground black pepper and a pinch of nutmeg. Serve immediately.
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