Fettuccine Al Burro
(from brus25’s recipe box)
Prep time: 5 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Pasta
Ingredients
- 8 oz. pasta
- 3 oz. Parmesan cheese
- 4 Tbsp. butter
- Salt, to taste
Directions
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Preheat your oven to the lowest setting. Place 2 oven-safe bowls inside to warm up.
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Cut the Parmesan cheese into small chunks. Process until finely ground in a food processor; transfer to a small bowl. and keep it handy.
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Arrange the butter in a 10-inch skillet. Melt over medium-low heat.
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Meanwhile, bring 1 1/2 quarts of water to a boil. Add the pasta, plus 1 heaping teaspoon of salt. Cook for 3-4 minutes (taste for doneness); do not drain. Note: while the pasta is cooking, add 1/4 cup of the starchy pasta cooking water to the melted butter and simmer until emulsified and slightly foamy.
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When the pasta is cooked: transfer with tongs to the skillet. Increase the heat to medium, and toss several times to coat all of the pasta strands in the melted butter. Keep tossing until the sauce starts to thicken and becomes less “watery” about 30+ seconds.
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Then add a small handful of the cheese, while continuing to toss. Once the cheese is absorbed and the sauce becomes creamier, add 1/4 cup more of pasta water. Keep tossing until the sauce thickens again. Add more cheese. Toss again. This is how you create the signature alfredo “cream” sauce. If at any point the consistency becomes too dry, or it thickens/absorbs too quickly, lower the heat and add more water, as needed, up to 3/4 – 1 full cup in total.
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To finish, taste the pasta. Season with salt (if necessary).
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To serve: remove the warm bowls from the oven. Portion out the pasta, spooning some of the sauce on top. Garnish with extra Parmesan. Serve immediately!