This Roman dish is the original Fettuccini Alfredo its very rich and not your everyday meal but oh so good and comforting like you wouldn't believe. If you want the authentic Roman Fettuccini Alfredo served in restaurants in Rome than you use fresh homemade fettuccini but otherwise it's the same 3 ingredient recipe.
Ingredients
Fettuccini 16 ounces
Parmigiana Reggiano: This is where you make it your own use as much as you like! I use about 2 cups or so (Must be the real thing from Italy in Parma for this recipe or else it won't become creamy)
Butter 1 stick
Directions
Cook pasta al dente in very salted water (reserving a mug of the pasta water)
Grate the cheese on the smallest grate possible
Add the butter to the pasta and stir with tongs to melt and coat, then the cheese and some of the pasta water (tablespoon at a time) tossing and stirring with the tongs to create a creamy sauce!
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