Best Fettucine Alfredo EVER - GUEST BLOG

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 This recipe is from Christopher Kimball from the MILK STREET cooking show. It was outstanding and I already bought more parmesan to make it again this week!



2 qts of heavily salted boiling water

16 oz fettucine - fresh preferred

1 stick unsalted butter softened- cut into pieces in a large bowl

6 oz shredded or up to 1 cup of grated parmesan

Cooked fettucine in salted boiling water until al dente per package instructions.

Have butter ready in bowl - DO NOT DRAIN PASTA - lift out with tongs into bowl with butter start to toss to melt butter.

Gradually add parmesan and toss until is melted adding small amount of pasta water until creamy.

NOW THE HARD PART- let it all rest for 2 minutes before serving.

He topped his with more parmesan - I did not and still loved every bite! Enjoy!!


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