Since classic fettuccine alfredo is so simple, it’s key to have quality ingredients. First off, the pasta. Fresh pasta or high end dried pastas will do the trick. After you source your pasta, you’ll need some fine butter (Icelandic butter) And, of course, the most important ingredient of all: Parmigiano-Reggiano. Three ingredients and you’ve got yourself a quick and delicious dinner!

3 ingredient fettuccine alfredo recipe
serves 2
prep time: 5 minutes, cook time: 10 minutes, total time: 20 minutes

2 tablespoons butter, divided
4 ounces fresh pasta
1/3 – 1/2 cup finely grated Parmigiano-Reggiano
freshly ground pepper

Cook the pasta according to the package. In a heavy bottomed skillet, melt the butter over low heat. When the fettuccine is cooked, use a pair of tongs to lift the pasta straight from the pot into the skillet filled with the butter. Save the pasta water. Turn the heat up to medium and use the tongs to swirl around the pasta. Add half the cheese and toss until melted and incorporated into the sauce. Add pasta water, a tablespoon at a time if needed to loosen the sauce. Add the remaining cheese and repeat until each strand of fettuccine is coated.

Serve immediately with freshly ground pepper.

alfredo-8w-1.jpg(Stephanie Le)

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