Authentic Fettuccine Alfredo
Did you know that authentic Alfredo sauce DOESN’T come from a jar? No joke - This authentic recipe is literally THREE ingredients. THAT’S IT! One of my best friends is living in Italy and called me right away to tell me this. There is literally NO cream, not a drop! Mind blown, I know. As someone who is lactose intolerant and gluten free, alfredo has never been on the menu. BUT THIS, is pure magic and does not make me sick. To each their own. What works for me might not work for you. I love shopping at the local Italian market. You get to know the family that owns the shop and they teach you all about their products. It is truly important to buy high quality cheese. Trust me, your taste buds will thank you!
INGREDIENTS
Fettuccine Pasta (1 package)
4-6 oz. Fresh Grated Parmigiano-Reggiano Cheese
1-2 Sticks of Butter
Salt & Pepper to taste
Directions
Cook pasta as directed on the packaging, usually about 8-10 minutes on high heat. Save the pasta water when straining out the noodles.
While the pasta is boiling, melt butter onto a non-stick pan on medium heat. Stir evenly to coat the noodles.
Reduce to medium heat. Add in some pasta water and a handful of grated cheese at a time. Repeat the process until 90% the grated cheese has been used up. Be careful not to use too much pasta water, so it doesn't turn into a soup. Add in salt and pepper as desired.
Top with grated cheese and garnish with whatever herb you prefer, or don’t! It works great either way!
Serve warm and enjoy!
PAIRING
We love to pair this with a nice white wine, such as Pinot Grigio or Chardonnay.
PS... My godson likes to do it different. After he drains the pasta, he prefers to save a smidge of pasta water, and instantly add in the butter and cheese. It’ so good, he hates to wait! Either way, if an 11 year old can master it, it’s so worth it!
