The Best FETTUCCINE ALFREDO You'll Ever Make

By Vincenzo's Plate · 15 min

Ingredients

Instructions

1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccine until al dente, about 2–3 minutes for fresh pasta. Stir occasionally, and reserve 1–2 mugs of starchy pasta water before draining.
2. In a medium bowl, whisk the Pecorino Romano with a little pasta water until it forms a smooth, runny cream.
3. Melt the butter in a large pan over low heat. Use tongs to move the pasta into the pan, letting some pasta water seep in, and toss until the butter coats it. Set the pan over the pot of hot pasta water to create gentle steam. Pour in the Pecorino cream and toss gently with tongs.
4. Keep mixing until the sauce thickens and coats the pasta evenly. If it looks too watery, return the pan to very low heat and toss until glossy and creamy.

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

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