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Ingredients
- Coarse salt, as needed
- 1 lb very thin fresh fettuccine
- 1 c. unsalted butter - (2 sticks) room temperature
- 8 ounce freshly-grated Parmigiano-Reggiano plus more
Directions
- Bring a large pot of water to a boil. Add in salt and fettuccine, and cook for 3 min.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cheese till smooth, about 5 min.
- Drain fettuccine, reserving 1/4 c. of the cooking water. Toss fettuccine with cheese mix and reserved cooking water till completely incorporated. Serve immediately with additional cheese sprinkled on top.
- This recipe yields 2 to 4 servings.
- Comments: While honeymooning in Rome, silver-screen legends Mary Pickford and Douglas Fairbanks ate their meals at Alfredo restaurant, discovering which the dish they enjoyed the most, Fettuccine Alfredo, was also one of the simplest to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 828 | |
| Calories from Fat 419 | 51% |
| Total Fat 47.74g | 60% |
| Saturated Fat 29.47g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 13mg | 1% |
| Potassium 266mg | 8% |
| Total Carbs 84.71g | 23% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.06g | 2% |
| Protein 15.27g | 24% |
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