The Viral Origin of Fettuccine Alfredo in Rome

Name: The Viral Origin of Fettuccine Alfredo in Rome
Cuisine: European, Italian, Mediterranean
Ingredients: 1 lb Fresh Fettuccine Pasta; 2 cups Parmigiano Reggiano (freshly grated); 3/4 cup Unsalted Butter (cut into 1/4 pieces, room temperature)

3 steps

Updated at: Wed, 02 Oct 2024 01:21:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3541.5 kcal (177%)

Total Fat197.3 g (282%)

Carbs329.9 g (127%)

Sugars16.4 g (18%)

Protein111.2 g (222%)

Sodium2916.4 mg (146%)

Fiber16.3 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbFresh Fettuccine Pasta

2 cupsParmigiano Reggiano

freshly grated

¾ cupUnsalted Butter

cut into 1/4 pieces, room temperature

Instructions

Step 1

Bring a large pot of water to a boil. Season it generously with salt. Cook until pasta is al dente.

Step 2

Put the butter on a large plate or bowl (recommend it being warm). Use tongs to remove the pasta from the water directly to the bowl with the butter along with about 1/4 cup pasta water.

Step 3

Add half of the parmigiano & toss the pasta well to melt the butter and coat the pasta in the sauce. Add the remaining cheese along with another 1/4 or so cup of pasta water if needed. Season with a pinch of salt if needed. Serve immediately topped with additional cheese!

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