Most people here think fettuccine alfredo is a creamy, heavy sauce because that’s what you get in Little Italy. Fettuccine alfredo is actually a much lighter dish and doesn’t have any cream at all. It’s so easy, you could actually get it on the table in under 10 minutes. You really do need to use the full amount of butter and cheese though, because that’s the whole sauce. This is Italian comfort food because it’s one of the first pastas children have. Highly recommended.
1 package fettuccine
1 cup grated parmesan
4 tablespoons butter, diced
Cook the pasta in heavily salted water. I usually tell you to cook it one minute less than the package instructions and finish it in the sauce, but in this case you will be saucing it in a bowl, so you cook it the whole time. In a bowl, combine the butter and parmesan. Once the pasta is done cooking, add it along with a little of the pasta water to the bowl and toss. The butter and parmesan will melt and combine with the pasta water to create your sauce. Season with a little freshly ground pepper and perhaps some basil. Pasta in less than 10 minutes.