Fettucine Alfredo Recipe
This is the authentic recipe used by Alfredo Restaurant in Rome, and as you will see, there is no Alfredo sauce. The pasta ends up tasting creamy just from the 3 ingredients used.
Have your Parmesan grated and ready to go.
Bring salted water to boil in a large pot.
Drop the noodles in; as soon as they rise to the surface, remove and drain, but reserve a bit of the pasta water (about 4 tablespoons)
In a deep platter (though a bowl will do fine), put the reserved water and the butter and stir to melt the butter. Put the cooked pasta on top, sprinkle with the Parmesan. Stir with tongs as you serve it.
As the ingredients are so simple, the taste is really going to come from the quality of them. Use fresh pasta, unsalted butter and freshly grated Parmesan (which is to say, that you have just grated yourself minutes ago). Note: no garlic is used.