Authentic Roman Fettuccine Alfredo

Ingredients:

• 4 oz Parmigiano Reggiano, finely grated
• 3 quarts water (slightly reduced for starchier pasta water)
• 1 tbsp salt
• 5 tbsp grass-fed butter
• 1 lb pasta (fettuccine recommended)
  

Instructions:

1. Finely grate the Parmigiano Reggiano and set aside.
2. Bring the water to a boil. Add salt, then cook the pasta until al dente.
3. Reserve 1 cup of the pasta cooking water before draining.
4. Return the pasta to the pot and add the butter, 1 cup reserved pasta water, grated cheese, and 1 tsp salt.
5. Toss vigorously over low heat for about 1 minute, until the sauce begins to emulsify.
6. Remove from heat, cover, and let sit undisturbed for 1 minute.
7. Toss again vigorously for about 30 seconds.
8. Serve in warm bowls.

Enjoy!

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