Fettuccini Alfredo W/ @NickDiGiovanni @itsQCP

Ingredients

• 400 g Fettuccine Pasta (dry, broken into manageable lengths if needed)
• 4 Tbsp Unsalted Butter (cut into small cubes for quick melting)
• 100 g Parmigiano Reggiano (freshly grated; use a microplane or fine grater)
• 1 Tbsp Salt (for the pasta water; kosher or sea salt preferred)
• 1 Tbsp Fresh Italian Parsley (chopped, optional garnish)

Instructions

1. Boil Salted Water

   Fill a large pot with 4‑5 quarts of water, add 1 Tbsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

2. Cook Fettuccine

   Add the fettuccine to the boiling water, stir, and cook al dente for 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

3. Reserve Pasta Water

   Using a measuring cup, scoop out 1 cup of the starchy cooking water and set aside.

   Time: PT1M

4. Drain Pasta

   Drain the pasta in a colander, allowing a thin film of water to remain on the noodles.

   Time: PT1M

5. Melt Butter

   Place a large skillet over low heat and melt 4 Tbsp unsalted butter until just foamy.

   Time: PT2M

   Temperature: low heat (≈120°C)

6. Combine Pasta with Butter

   Add the drained fettuccine to the skillet and toss to coat evenly with butter.

   Time: PT1M

7. Emulsify Sauce

   Pour the reserved pasta water into the skillet, then gradually sprinkle the grated Parmigiano Reggiano while continuously tossing until a silky sauce clings to each strand.

   Time: PT2M

   Temperature: low heat (≈120°C)

8. Plate and Garnish

   Transfer the pasta to serving plates, finish with a final dusting of grated Parmesan and, if desired, a sprinkle of chopped Italian parsley.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

60 g

Fat

20 g

Fiber

3 g