Fettuccine Alfredo

Ingredients

• 400 g fresh egg fettuccine
• 200 g unsalted butter, European style, 86% butterfat
• 100 g Parmigiano Reggiano DOP aged 36 months, finely grated
• 120 ml whole milk, full-fat
• 4 g sea salt
• 2 g white pepper, freshly ground
• 1 g nutmeg, freshly grated

Method

1. 1
   Bring a large pot of salted water to a rolling boil and add fettuccine, stirring immediately to prevent sticking.
2. 2
   Cut butter into 2 cm cubes and place in a warm serving bowl with 60 ml of pasta cooking water.
3. 3
   Drain pasta when al dente (2–3 minutes for fresh) and transfer immediately to the butter mixture.
4. 4
   Toss pasta vigorously with butter and cooking water to emulsify, adding milk in two additions while stirring constantly.
5. 5
   Remove from heat, fold in Parmigiano Reggiano in three additions, stirring between each until fully incorporated.
6. 6
   Season with sea salt, white pepper, and nutmeg; toss once more and serve immediately in heated bowls.