Fettuccini is a versatile pasta. This is an alternative to Milanese Fettuccine Alfredo.
- 1 pound fettuccini
- Salt and pepper
- 6 tablespoons butter, cut into pats
- 8 ounces loosely packed, finely grated Parmigiano Reggiano cheese, about 2 1/2 to 3 cups
Yields: Serves 4 (or 2, with seconds!)
Bring large pot of water to a boil.
Preheat oven to 200ºF. Place a large shallow serving bowl in oven to warm.
When water boils, season with salt and add pasta and cook to al dente.
When pasta is just about done, remove warm bowl or platter from oven. Scatter butter pats into the warm serving dish. Reserve a generous ladleful of starchy cooking water then drain pasta and place pasta over butter, pour starchy water over top. Scatter half of the cheese over fettuccini, toss 1 minute. Add more cheese and continue to toss another 2 minutes until the pasta is evenly coated and cheese has melted into sauce. Serve immediately.
- latest show clips
- celebrity friends
- cooking videos
- rachael between the scenes
- backstage pass
- tips and stories
- be on the show
- set tour
- audience tickets
- rachael's bio
- what's rach wearing
- rach on the radio
- follow us on twitter
- join us on facebook