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|Recipe contributed by Joe Barracato
- 1/2 pound room temperature butter
- 1/2 pound grated Parmigiano Reggiano cheese
|In Italy "Pasta Alfredo" doesn't exist. Italians make a dish of pasta, fettuccine dressed with nothing else than good aged parmigiano cheese and a lot of butter, but is such a simple preparation that Italians don't even consider it as a "recipe".
Place half of the butter in a serving bowl. Keep the bowl warm. Cook the fettuccine in abundant salted water. When the pasta is perfectly al dente, (firm but not too soft or overcooked), save a few tablespoons of the cooking water. Drain without shaking the colander too much, so that the pasta doesn't become too dry. Drop the hot pasta in the bowl over the butter. Add the rest of the butter and toss quickly to melt it. Add the Parmigiano Reggiano cheese, and a small quantity of the reserved cooking water if the pasta appears too dry. Toss vigorously, and serve immediately, accompanied by a small bowl with more grated Parmigiano Reggiano cheese, for the guests to add if they would like.
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