Fettuccine Alfredo

Preparation

Cook the fettuccine in a large pot of salted water until al dente.

Melt the butter in a wide pan over medium heat.

Drain the cooked fettuccine and transfer them to the pan with the melted butter. Add a ladle of pasta cooking water and quickly mix while adding half of the grated Parmigiano.

Remove from heat and continue to mix, incorporating the remaining Parmigiano. If needed, add a little more pasta cooking water to make the sauce creamier.

Season with pepper and drizzle with a swirl of Limonolio before serving.