Fettuccine Alfredo

I strangely associate Fettuccine Alfredo with the holidays; in particular New Years Day. Hear me out- there is something satisfying about a big bowl of carbs after having perhaps over-indulged in libations on New Years Eve. It is ready with very minimal effort making it a great, lazy-day, sitting on the couch watching a movie kind of meal. And I think it has that holiday feel. It was the meal that Kate Winslet cooking on The Holiday after all. In any event, this is what I will be cooking this weekend.

This dish is also perfect for cheering up friends, comforting loved ones, and generally getting us through the winter. Or if you are my sister- the only dish to be ordered at an Italian restaurant (or basically any restaurant where it is served).

Proper Fettuccine Alfredo does not require cream. The ‘creamy’ sauce is made with a combination of butter, cheese, and the cooking water you used for the noodles. If there is one great trick to pick up from restaurant pros it is save your pasta cooking water. This starchy liquid is what separates great pasta from the mediocre. Add a little cooking water to all of your pasta dishes and you will be amazed at the transformation. Since we will be finishing the pasta in the sauce, make sure to slightly undercook your noodles. This will ensure that they stay al-dente.

Fettuccine Alfredo

From Bon Appetit
Serves 4

12 ounces fettucine or other long pasta
Kosher salt
1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces
3/4 cup finely grated Parmesan cheese, plus more for serving
Freshly ground black pepper

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.

Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve, topped with pepper and more cheese.