“Real” Fettuccine Alfredo

“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”

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