Citric Acid Free Classic Fettuccine Alfredo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb fettuccine
- 1 tbsp kosher salt, for pasta water
- 6 tbsp unsalted butter, cut into ½-inch cubes, at room temperature
- 3 oz parmigiano-reggiano, finely grated (about 1 ½ cups), plus more for serving
- ½ tsp freshly ground black pepper, plus more to taste
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, use a heatproof measuring cup to scoop out at least 2 cups of starchy pasta water. Drain the pasta.
- 2
While the pasta cooks, add the butter cubes to a large (12-inch) skillet or wide sauté pan and set it over the lowest heat, just enough to melt the butter without browning it. Once melted, remove the pan from the heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!