Description
The original Roman recipe — just butter, Parmigiano-Reggiano, and starchy pasta water, no cream required.
Ingredients
Units
Scale
- 1 lb (450 g) fettuccine
- 1 tbsp (15 g) salt, for pasta water
- 1 cup (80 g) Parmigiano-Reggiano, freshly grated, plus more for garnish
- 1/2 cup (113 g) unsalted butter, divided
- 1 cup (235 ml) reserved pasta cooking water
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, for garnish (optional)
Instructions
- Bring 4 quarts (3.8 liters) of water to a boil in a large pot. Add 1 tbsp (15 g) of salt.
- Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup (235 ml) of the pasta cooking water.
- While the pasta cooks, melt half the butter (about 57 g) and pour it into a large, warm serving bowl. Sprinkle 1/2 cup (40 g) of the grated Parmigiano-Reggiano over the melted butter.
- Transfer the hot, drained fettuccine to the prepared serving bowl. Add the remaining butter, cut into small pieces, and the rest of the grated cheese.
- Toss vigorously with tongs or two large forks until the butter and cheese have melted and the pasta is evenly coated.
- Gradually add the reserved pasta water, a splash at a time, tossing constantly to loosen the sauce into a smooth, creamy consistency.
- Season with freshly ground black pepper and salt to taste. Garnish with extra Parmigiano-Reggiano and a light dusting of freshly grated nutmeg if desired. Serve immediately.
Notes
- Use the best unsalted butter you can find — it is the primary flavor here, so quality matters.
- Freshly grate the Parmigiano-Reggiano right before cooking. Pre-grated cheese contains anti-caking agents that prevent the sauce from emulsifying properly.
- The starchy pasta water is the key to a creamy, cohesive sauce. Add it gradually while tossing; you may not need the full cup.
- Avoid overheating the dressed pasta — excess heat causes the butter to break and the sauce to turn greasy. Toss off direct heat if necessary.
- This dish does not hold well. Serve it the moment it comes together.
- Prep Time: 5
- Cook Time: 12
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate