Fettuccine Alfredo
Ribbons of fresh pasta emulsified with sweet butter and Parmigiano into a glossy cream-free sauce.
Jump to methodin the kitchen
Method
Boil the fettuccine in well-salted water until barely al dente.
Melt the butter in a wide pan with a ladle of starchy pasta water.
Add the pasta and Parmigiano, tossing vigorously until a creamy emulsion forms.
Season with nutmeg and pepper, then plate at once while the sauce still clings.
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