Authentic 3 Ingredient Fettuccine Alfredo (no cream)
Indulge in the elegant simplicity of an Authentic 3 Ingredient Fettuccine Alfredo! With just three simple ingredients, we're transforming ordinary ingredients into a symphony of flavors. This Fettuccine Alfredo recipe proves that you don't need a mile-long ingredient list to whip up a plate of pure comfort and flavor!
Equipment
- 1 cooking pot
- 1 saucepan
- 1 tongues
- 1 colander
Ingredients
- 400 g fettuccine pasta
- 100 g unsalted butter
- 70-100 g Parmesan cheese (to taste)
Instructions
- Bring 2.5 liters of water to the boil. When the water is boiling, add 1 tablespoon of salt.
- Add the pasta and cook one minute less than the package instructions. We are aiming for that perfect al dente, not-too-soft, not-too-firm texture.
- While the pasta is cooking, melt the butter in a non-stick saucepan over medium heat. We want the butter to be melted, not burnt, so keep an eye on it. When ready, turn the heat off.
- Once the pasta is perfectly cooked al dente, reserve 2 cups of the starchy pasta water and set it aside.
- Drain the cooked fettuccine in a colander and add it to the golden melted butter in the pan. Turn on the heat again on medium heat.
- Add the freshly grated Parmesan cheese and stir everything up with the tongues until you've got a smooth and glossy coating.
- If the sauce is not creamy enough, gradually add some of the reserved pasta water, until you reach the desired consistency. Make sure each noodle gets a generous coating of that Parmesan goodness!
- If you add less cheese, add some more salt to taste.
- Serve immediately, topping with more freshly grated Parmesan cheese and freshly ground black pepper (optional) to taste. Enjoy!