Fettuccine Alfredo
Preparation
20 min
Difficulty
Easy
Servings
5
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.
Ingredients
- Fettuccine 400 gr
- Butter 65 gr (4 1/2 tbsp)
- Parmigiano Reggiano or Grana cheese 90 gr (1 cup)
- Limonolio 1 tsp per serving
- Salt to taste
- Black pepper (optional)
