Roman Fettuccine Alfredo

pasta

Using Parmigiano-Reggiano cheese? Look for a young Parmigiano-Reggiano, preferably aged for less than 18 months (a younger cheese will be sweeter and less spicy, which works well in this dish). Alternatively, Grana Padano makes a good substitution as it’s a very similar cheese to Parmesan, but typically aged less.

Goat and/or Sheep?

Pecorino Romano is made from sheep’s milk while Gran Capra is made from goat’s milk. Both are grana cheeses like Parmigiano Reggiano. Also, can try Manchego cheese. It’s like parmesan but made with sheel’s milk.

Not so fancy for the above? a god option is a mix of true goat feta crumbles, with grated hard sheep cheese found at Sam’s Club (when they have it), and would increase the butter slightly with an extra tablespoon or two.

Ingredients

  • 1 stick unsalted butter, diced (good quality butter will make this dish sing, use kerry gold or siliar quality)

  • 4 ounces Parmigiano-Reggiano cheese (see notes for goat/sheep styles and options), grated on the fine holes of a box grater, plus more for serving (see note)

  • Kosher salt

  • 1 pound fresh fettuccine pasta or boxed gluten-free pasta of choice

Directions

  • In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.

  • Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.