Pregnancy Friendly Classic Fettuccine Alfredo
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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.
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