How to Make FETTUCCINE ALFREDO Like an Italian

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Pour the flour onto a board and make a well big enough to hold the eggs without spilling.
2. Crack the eggs into the well, beat them with a fork or fingers, then gradually work in flour from the edges until combined.
3. Bring the dough together and knead by hand until smooth and no flour remains, then cover and rest for 10 minutes.
4. Cut the dough into portions, roll them out, and cut into strands. If using a pasta machine, start on the widest setting, dusting with flour, pass the dough through once, fold it and pass it through again.
5. Continue rolling on progressively narrower settings until the desired thickness is reached (the creator's machine works best up to setting 6). Shape as desired, dust with flour and cover with a towel.
6. Boil a large pot of water and add a tablespoon of rock salt. Once dissolved, add the fresh pasta and cook for about 3 minutes.
7. After 2 minutes of cooking, scoop out a mug of pasta water and set it aside.
8. Drain the pasta with tongs into a wide bowl set over the pot, add the butter and toss until every strand is coated. Add a touch of pasta water while the butter melts and keep mixing.
9. Once the butter has melted, remove the bowl from the pot. Quickly add two tablespoons of pasta water and two-thirds of the Parmigiano Reggiano, and mix until creamy.
10. Add another two tablespoons of pasta water, mix, then add the remaining Parmigiano and keep mixing. Finish with one final tablespoon of pasta water while the cream forms.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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