We all know the famous Fettuccine Alfredo, but did you know this pasta dish was created from a more refined dish that was created in Rome by chef Alfredo di Lelio?
Fettuccine al Burro is made with butter and grated cheese with a little pasta water mixed together to create a delicate and delicious sauce.
Growing up, my Grandma used to make this for us all the time. She would give us the option of sauce or “butter and cheese” as we called it. To this day, this is still one of my favorites!
Fettuccine al Burro
April 4, 2024
If you watch my video on Youtube or Instagram, you'll see that I am making a single serving. In this recipe, I tried to give the amounts if you were making this for about 4 people, but if you were to make it for 1 person, the video is a good guide.
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1 pound of fettuccine (homemade or store-bought)
- 1 stick of butter
- 1 cup grated Pecorino Romano cheese, plus extra for topping
- Pasta water
Instructions
- Cook the fresh fettuccine or store bought according to the package instructions until it is al dente. Reserve about 1 cup of pasta water before draining the pasta.
- While the pasta is cooking, place the butter in a large mixing bowl.
- Once the pasta is cooked, immediately transfer it to the bowl with the butter. Toss the pasta with the butter until it is evenly coated.
- Gradually add some of the reserved pasta water to the bowl, a little at a time, tossing the pasta continuously. The starchy pasta water will help emulsify the sauce and create a creamy consistency.
- Sprinkle in the grated pecorino Romano cheese, tossing the pasta until the cheese melts and combines with the butter and pasta water to create a creamy sauce. Add more pasta water if needed to reach your desired consistency.
- Serve the Fettuccine al Burro immediately, topped with extra grated Pecorino Romano cheese.
