Fettuccine Al Burro

The kind of pasta that makes you sit back and say “Hello lover. Where have you been all my life?” With so few ingredients there is no reason why this one can’t stick around forever.

This pasta is the original predecessor to what Americans know and love as Fettuccine Alfredo, and it has a surprisingly glamorous Hollywood history. Click here to read it!

Fettuccine Al Burro

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

1 pound fettuccine or pappardelle pasta

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3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature
2 cups freshly grated parmesan cheese, plus more for garnish
Kosher salt, if needed
Freshly ground black pepper

Instructions

Bring a large pot of water to a boil. Season it generously with salt. Add the pasta to the water and stir immediately. Cook, stirring often, to prevent the pasta from sticking to itself.
Meanwhile, in a large bowl, place the butter and 1 cup of parmesan cheese. When the pasta is al dente, 9 or 10 minutes, use tongs to remove the pasta from water directly to the bowl with the butter along with 1/4 cup pasta water. Toss the pasta well to melt the butter and coat the pasta in the sauce. Add the remaining cup of cheese along with another 1/4 to 1/2 cup pasta water if needed to maintain a sauce. Taste it and season with a pinch of salt if needed. Serve immediately topped with additional cheese and a crack of black pepper.