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Missy Robbins’s Fettuccine Alfredo
Credit:
Kelly Puleio
Recipe Summary
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1 pound, 6 ounces Fresh Fettuccine
Kosher salt
7 tablespoons plus 1 teaspoon unsalted buffalo’s-milk butter, cold and cubed (see cook’s note)
3 1/2 tablespoons unsalted cow’s-milk butter, cold and cubed
50 grinds black pepper, plus more for serving
2 1/2 cups plus 1 tablespoon finely grated 2-year-aged Parmigiano-Reggiano
1 cup plus rounded 3 tablespoons coarsely grated 5-year-aged Parmigiano-Reggiano (or more 2-year-aged, if you can’t find it)
Cook's Notes
Robbins likes to use buffalo-milk butter like Delitia ($20.30, amazon.com) for its tang. It’s also available at Whole Foods. You can substitute unsalted cow’s-milk butter.Adapted with permission from Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes, by Missy Robbins and Talia Baiocchi, copyright© 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
Gallery
Missy Robbins’s Fettuccine Alfredo
Credit:
Kelly Puleio
Recipe Summary
Yield: Serves 4 to 6
Gallery
Missy Robbins’s Fettuccine Alfredo
Credit:
Kelly Puleio
Missy Robbins’s Fettuccine Alfredo
Credit:
Kelly Puleio
Missy Robbins’s Fettuccine Alfredo
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1 pound, 6 ounces Fresh Fettuccine
- Kosher salt
- 7 tablespoons plus 1 teaspoon unsalted buffalo’s-milk butter, cold and cubed (see cook’s note)
- 3 1/2 tablespoons unsalted cow’s-milk butter, cold and cubed
- 50 grinds black pepper, plus more for serving
- 2 1/2 cups plus 1 tablespoon finely grated 2-year-aged Parmigiano-Reggiano
- 1 cup plus rounded 3 tablespoons coarsely grated 5-year-aged Parmigiano-Reggiano (or more 2-year-aged, if you can’t find it)
Directions
Bring a large pot of water to a boil over high heat. Generously salt the water. Place a large sauté pan over low heat and add 2 to 3 ladles (1/2 to 3/4 cup) of boiling water to pan. Add both butters and swirl contents of pan to emulsify. Add black pepper and stir to combine.
Add fettuccine to boiling water; cook 1 to 2 minutes, until tender but not soft. Using tongs or a pasta basket, remove pasta from pot and transfer to sauté pan; increase heat to medium. Toss for 1 to 2 minutes to marry pasta and sauce. Add 1/2 to 3/4 cup pasta-cooking water and continue tossing.
Remove from heat. Gradually add finely grated Parmigiano while tossing to integrate. If sauce begins to tighten, add a splash of pasta-cooking water to loosen and continue tossing to integrate. Serve pasta, garnished with coarsely grated Parmigiano and pepper.
Cook's Notes
Robbins likes to use buffalo-milk butter like Delitia ($20.30, amazon.com) for its tang. It’s also available at Whole Foods. You can substitute unsalted cow’s-milk butter.Adapted with permission from Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes, by Missy Robbins and Talia Baiocchi, copyright© 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
Cook’s Notes
Robbins likes to use buffalo-milk butter like Delitia ($20.30, amazon.com) for its tang. It’s also available at Whole Foods. You can substitute unsalted cow’s-milk butter.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Missy Robbins’s Fettuccine Alfredo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Missy Robbins’s Fettuccine Alfredo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
