Musso & Frank’s FettucCine Alfredo
Not your Olive Garden Recipe.
Servings: 4-6
Ingredients:
1 lb. fettucine
8 tbsp. salted butter (1 stick), room temperature
3/4 lb. Parmesan Reggiano, grated very fine (see notes)
In a large pot, start boiling water for your pasta.
Once water starts boiling, salt heavily, and add pasta. (See recipe: How to Cook Pasta Al Dente)
Cut room temperature butter into 1” thick slices and spread them on the bottom of a large serving bowl.
Once pasta is cooked, start adding pasta using tongs into your serving bowl. DO NOT DRAIN PASTA.
Using a couple serving spoons, toss the hot pasta - once the pasta hits the butter it should melt it pretty quickly, so toss to combine.
Ladle 2-3 ladles of pasta water onto the pasta and toss again.
Finally, start folding in your cheese. Sprinkle a heaping amount of cheese onto the pasta and toss with your spoons. Continue to add cheese until a creamy sauce starts to form. If you feel like it needs more liquid (starts to get a little dry) you can slowly add more pasta water.
Once all cheese is combined and/or your desired creaminess is achieved, you’re done!
Serve on individual plates/pasta dishes.
Notes:
Make sure to read instructions on al dente cooking time for fresh vs. dried pasta.
To grate the cheese for this recipe, we highly suggest using a micro plane to get the cheese very fine. It should be light and lacy.
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