📝 About This Recipe
Indulge in the quintessential Roman comfort food, where silky ribbons of pasta are swathed in a luxurious, gold-hued emulsion of butter and aged cheese. Unlike the heavy, flour-thickened versions, this recipe honors the authentic technique of creating a natural creaminess through the alchemy of starchy pasta water and high-quality fats. It is a decadent, soul-warming masterpiece that proves simplicity is the ultimate sophistication in Italian cooking.
🥗 Ingredients
The Pasta
- 1 pound Fresh Fettuccine (preferably egg-based for maximum richness)
- 2 tablespoons Kosher Salt (for the pasta water)
The Emulsion
- 8 tablespoons Unsalted European-style Butter (cut into small cubes, at room temperature)
- 2 cups Parmigiano-Reggiano (freshly grated on a microplane, aged at least 24 months)
- 1/2 cup Heavy Cream (optional, for a modern American-style richness)
- 1.5 cups Pasta Cooking Water (reserved from the boiling pot)
Seasoning & Garnish
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1 pinch Fresh Nutmeg (freshly grated)
- 1 tablespoon Fresh Italian Parsley (finely chopped for a pop of color)
- 1 pinch Flaky Sea Salt (to finish)
👨🍳 Instructions
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1
Fill a large stockpot with 6 quarts of water and bring to a rolling boil over high heat. Once boiling, add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
While the water heats, grate your Parmigiano-Reggiano using the finest holes of your grater or a microplane. This ensures the cheese melts instantly without clumping.
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3
Warm a large, wide skillet or pasta bowl over low heat. You want the vessel to be warm to the touch so it doesn't shock the sauce, but not so hot that it breaks the emulsion.
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4
Drop the fresh fettuccine into the boiling water. If using fresh pasta, it will only need 2-3 minutes. If using dried, cook for 2 minutes less than the package directions for true 'al dente'.
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5
Just before draining, carefully dip a measuring cup into the pot and reserve 2 cups of the cloudy, starchy pasta water. This is your 'liquid gold' for the sauce.
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6
Drain the pasta, but do not shake it completely dry. A little clinging moisture is beneficial.
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7
Place the butter cubes into the warmed skillet. Add 1/2 cup of the reserved pasta water and the heavy cream (if using), whisking gently until the butter is melted and shimmering.
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8
Transfer the hot fettuccine directly into the skillet with the butter mixture. Use tongs to toss the noodles, coating every strand in the liquid.
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9
Sprinkle one-third of the grated cheese over the pasta. Toss vigorously with tongs or a pasta fork, lifting the noodles high to incorporate air.
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10
Add another splash of pasta water and another third of the cheese. Continue tossing and swirling the pan until a creamy, pale sauce begins to form.
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11
Add the final third of the cheese and the pinch of nutmeg. If the sauce looks too thick or 'tight', add more pasta water a tablespoon at a time until it is silky and fluid.
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12
Taste the pasta. Adjust with a pinch of sea salt if needed, though the cheese is naturally salty. Add a generous crack of black pepper.
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13
Serve immediately in warmed bowls. The sauce will thicken as it cools, so it is best enjoyed the moment it leaves the pan.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Use high-fat European butter (like Kerrygold) for a deeper flavor and more stable emulsion. If the sauce begins to clump, it usually means the heat is too high; remove from the burner and add a splash of hot pasta water to smoothen it. Warm your serving bowls in a low oven or with hot water so the pasta stays creamy until the last bite. Never rinse your pasta; you need that surface starch to bind the butter and cheese together.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Pinot Grigio or a Verdicchio to cut through the richness. Serve alongside a simple arugula salad with lemon vinaigrette to provide a peppery contrast. A side of lightly charred broccolini with garlic and chili flakes balances the decadence. For an extra touch of luxury, shave fresh black truffles over the top just before serving. Warm crusty ciabatta bread is perfect for mopping up any leftover sauce on the plate.