Circa 1892 Fettuccine al Burro

Name: Circa 1892 Fettuccine al Burro
Ingredients: 1/2 lb Fettuccine; 4 Tbsp Stick Unsalted Butter; 1 Cup Parmigiano Reggiano Cheese

Aug

2020

Just The Cook

Alfredo di Aeilo – or – Fettuccine Alfredo

Add water to a large pot, once it is simmering add Salt.
I use FRESH Fettuccine, the water does not need to be at a crazy boil to cook FRESH Fettuccine. If you are using store bought pasta, bring a large pot of water to a boil. Add Fettuccine and cook, stirring occasionally, until the Fettuccine is al dente. (to the bite) Taste it to determine when it’s perfectly al dente, or follow my Pasta recipe for Always Al dente pasta!
Place your skillet near the salted boiling water to make the tranision easier. Once the Fettuccine is close to done, turn the heat on your skillet to medium, all you need to do here is melt the Butter. Once you begin to cook this you can work the skillet on and off of the heat as needed.
Once the Butter has melted and the Fettuccine is ready, transfer the Fettuccine to the skillet. Add the Cheese and stir rapidly. Add water as needed to create the creaminess for this dish. do not let the Cheese lump up! When finished top with MORE CHEESE after plating!
Manjia