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The Original Fettuccine Alfredo Print Email


Amazing with steak, roast, pork, chicken or even seafood!

1 lb. imported dry fettuccine
1/2 lb. Italian Parmigiano Reggiano butter (or 2 sticks butter), softened
1/2 lb. finely grated Parmigiano Reggiano (about 3 1/4 cup)

1) Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes. Continue onto steps 2, 3 and 4 for classic preparation - or skip them and move onto instructions for quicker preparation*.

2) Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3/4 cup pasta water, and place the pasta over the butter on the platter.

3) Sprinkle grated parmigiano over the pasta and drizzle with 1/4 cup of the reserved pasta water.

4) Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes.

* For a quicker preparation, bring the reserved 3/4 cup pasta water and the butter to a boil in a 12" skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.

Serve the fettuccine immediately on warmed plates (a garnish of minced Italian parsley and black pepper can be added if desired). Serves 4 huge eaters, or 6-8 as a side dish.

- adapted from Saveur Issue #120
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