“Real” Fettuccine Alfredo
1 Pound dried pasta (fettuccine, tagliatelle, or linguine)
1 stick (8 tablespoons) unsalted butter, cut into small pieces
½ cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Bring to a boil 6-9 quarts of water plus a small handful of salt in a large pot.
Cook the pasta according to directions until tender, but al dente (firm to the bite).
Add the butter and Parmigiano-Reggiano cheese and toss vigorously. Add a splash
or two of the reserved pasta water if necessary to loosen the sauce. It should be silky and glistening.
Season with additional salt and pepper to taste; serve immediately.
Ted Scheffler is the dining columnist for Salt Lake City Weekly and author of the forthcoming cookbook “The Critic Cooks: Simple and Sensational Cooking with Ted Scheffler”