Basic Alfredo

  (serves 4)

Ingredients:

•  1 lb fettuccine
•  1 stick (8 Tbsp) really good cold butter, cut into pieces
•  2 cups freshly grated Parmigiano Reggiano
•  5–6 twists black pepper (optional)

1.  Cook fettuccine in well-salted water until just al dente.
2. Reserve 1–2 cups of pasta water (this is the magic).
3.  Add hot pasta to a warm bowl with the cold butter. Toss until glossy.
4.  Sprinkle in the Parmigiano Reggiano, tossing constantly and adding splashes of pasta water to create that ultra-silky emulsion.
5.   Add black pepper if you like.
6.  Serve immediately while it’s creamy and perfect. 
7. That’s it. Three ingredients, one technique, endless obsession.

This is very easy and can be used as a side dish as well. To do that, cut the recipe in half.