Prep 20 mins
Cook 0 mins
This is the recipe used at "Alfredo's of Rome" in New York City, a restaurant that has long held to the claim that it uses the original Roman formula. It is rich and creamy beyond belief, and is for those times and occasions that call for such indulgence. Since there are so few ingredients, using only the finest quality makes all the difference.
- 1 cup unsalted butter, at room temperature, but not so soft that it becomes oily (2 sticks)
- 8 ounces parmigiano-reggiano cheese, freshly grated, plus more for serving
- 1⁄2 teaspoon salt
- 1 lb dry fettuccine
- Using an electric mixer, beat the butter (try to find one of the European-style cultured butters, such as Plugra, Land-o-Lakes Ultra Creamy Butter, or Organic Valley Family of Farms European-Style Cultured Butter) and the cheese in a large bowl until creamy.
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 12 minutes. Reserve about a 1/2 cup of the cooking water; drain pasta.
- Return fettuccine to the warm pot and toss with the 1/2 teaspoon of salt, the cheese mixture, and only a 1/4 cup of the reserved pasta cooking water. Toss to combine and coat the noodles. Add more pasta cooking water as needed.
- Serve immediately in warm pasta bowls. Top with additional cheese, if desired.