24-month aged Parmigiano Reggiano, finely grated and siftedPreparation Finely grate the Parmigiano Reggiano and sieve into a bowl, using a fine net sieve and put aside. Bring water seasoned with sea salt and a drizzle of olive oil to a boil in a large saucepan. Add the fresh fettuccine, stirring gently at first to separate the strands and boil for 3-5 minutes until the pasta starts to float to the top. Place the fettuccine onto the serving plate with butter, use a small amount of pasta water to help melt the butter. Cover the pasta with the finely grated Parmigiano Reggiano and wave and swirl the pasta to incorporate the butter and the cheese until a thick sauce is formed.
When creating this recipe, I decided I couldn’t omit the cream entirely. I think it would be impossible to make a fat free version because that would require the use of absolutely no Parmesan cheese, and we couldn’t considered that FettuccineAlfredo now could we
The next recipe that I learned how to make was chicken Alfredo with fettuccine. That first recipe that I learned how to make by heart was the delicious beef linguine that I posted on the blog early last year