This three-ingredient, 15-minute Fettuccine Alfredo was created at the turn of the 20th century by Alfredo Di Lelio, a Roman restauranteur. The dish became a global sensation, thanks in part to its over-the-top tableside preparation. You won’t find the typical North American addition of cream in this recipe. Just butter, Parmigiano Reggiano, and pasta. Make sure you use top-notch cheese, butter and pasta (fresh is best). With only three ingredients, there isn’t anywhere to hide.
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ingredients
directions
** Grate your cheese on the smallest holes on a box grater. The cheese will melt more readily.
Place a medium-sized pot of cold water over high heat. Place a large mixing bowl on top of the mouth of the pot. The bottom of the pot should be just above the surface of the water.
When the water comes to a boil, remove the bowl. Liberally salt the water and add the pasta. Cook until al dente, about 3 minutes for fresh pasta, 9-10 minutes for dried pasta.
While the pasta is cooking, bunch up a tea towel and create a circle. Nestle the warmed bowl into the center of the tea towel. This will keep the bowl stationary. Place the butter and cheese in the bowl.
When the pasta is cooked, immediately place the hot pasta on top of the cheese and butter. Take ½ cup of the hot pasta water and, using tongs, toss the pasta in the butter and cheese. Add splashes of pasta water occasionally, using only as much pasta water as you need to achieve your desired consistency. After a minute or two of tossing, you should have a thick and creamy sauce coating the pasta.
Transfer the pasta to bowls and garnish with finely chopped parsley, if desired. Serve immediately.
