A classic Italian Fettuccine Alfredo recipe, focusing on a creamy sauce made solely from butter, Parmigiano Reggiano, and pasta water, without the addition of cream.
Cook your fettuccine until al dente. Cut your butter into small pieces and place into a mixing bowl. Add cooked pasta on top of the butter, add your grated Parmigiano Reggiano, and a splash of pasta water. Mix until a creamy sauce begins to form. Adjust sauce consistency by adding more cheese and pasta water. Serve with more Parmigiano Reggiano.
