Fettuccine al burro (the original fettuccine Alfredo)

Method

1. 1

   Step 1

   Put the butter in a large warm serving bowl (rinse it with hot water and dry it) so it starts to soften.

   • 2 min
   • Mixing bowl (opens in a new tab)
2. 2

   Step 2

   Cook the fettuccine in well-salted boiling water until al dente — 2–3 minutes for fresh, or 1 minute less than the packet for dried.

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Drain boiling pasta water away from you and keep children clear of the stove.

   Salt the pasta water at about 10 g per litre — it should taste pleasantly seasoned, not like the sea.

3. 3

   Step 3

   Lift the pasta (opens in a new tab) into the bowl with tongs (opens in a new tab), along with about 100 ml of the cooking water. Toss vigorously until the butter melts into the water.

   • 1 min
   • Tongs (opens in a new tab)
4. 4

   Step 4

   Add the Parmesan (opens in a new tab) a handful at a time, tossing and lifting constantly. The cheese, butter and starchy water emulsify into a smooth, clinging sauce. Add more cooking water a spoonful at a time if it looks thick or clumpy.

   • 2 min

   Grate the cheese as finely as possible so it melts instantly instead of forming strings.

5. 5

   Step 5

   Serve at once on warm plates, with black pepper (opens in a new tab) if you like.