Fettuccine Al Fredo

Method

1. 1. Bring a large pot of salted water to the boil and add in the fettuccine. Stirring occasionally, cook until almost al dente, allowing for extra cooking time with the sauce. Don't over cook the pasta.
2. 2. Towards the end of the cooking process take out 2 cups (180ml approx) of the starchy pasta water before draining the fettuccine.
3. 3. Pour half the liquid into a large pan. Once simmering, whisk in the butter, a a little at a time until fully incorporated. Gradually add the Parmesan, whisking constantly to avoid lumps.
4. 4. Once the butter and cheese has fully melted, add the pasta to the pan and toss to coat. If it's a little claggy, add in some more of the leftover pasta water. Once the pasta is fully coated in a silky sauce, serve with extra Parmesan and a crack of fresh black pepper.

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• Light Meals & Salads
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• pasta recipes
• Italian recipes
• Recipes with Cheese
• Fettuccine Al Fredo Recipe
• Cacio e Pepe Recipe

Ingredients

• US
• METRIC

You'll Need