Fettuccine coated in a silky emulsion of unsalted butter, Parmigiano Reggiano, and starchy pasta cooking water. A minimalist Roman classic, rich and glossy, made without cream or garlic.
Ingredients
- 400 g dried egg fettuccine
- 120 g unsalted butter
- 160 g PDO Parmigiano Reggiano
- 4 l water
- 30 g coarse salt
Method
- Grate the Parmigiano Reggiano very finely and cut the butter into pieces; the cheese should resemble light snow so it melts without clumping.
- Bring a large pot of water to a rolling boil, season with salt, and cook the fettuccine until tender yet still slightly firm to the bite.
- While the pasta cooks, place the butter in a warm serving bowl or a wide skillet over gentle residual heat so it softens without browning.
- Ladle out some cloudy, starchy pasta water just before draining the pasta; it should be hot and slightly opaque.
- Drain the fettuccine quickly, transfer immediately over the butter, and toss vigorously until the ribbons look glossy.
- Add the Parmigiano Reggiano gradually off the heat, tossing and lifting the pasta; alternate with splashes of pasta cooking water until a creamy sauce forms that coats the noodles without stringing.
- Continue tossing until every ribbon is coated and the sauce is smooth, glossy, and fluid, never dry or grainy.
- Serve immediately in warm bowls, with a light dusting of Parmigiano Reggiano if desired.
Nutrition
Per serving
- Energy
- 524.1 kcal
- Protein
- 20.06 g
- Carbohydrate
- 0.65 g
- Fat
- 49.53 g
- Fibre
- 0 g
- Calcium
- 17.41 mg
- Iron
- 0.54 mg
- Magnesium
- 10.88 mg
