Fettuccine Alfredo
Preparation
20 min
Difficulty
Easy
Servings
5
Preparation
1. Boil the fettuccine in plenty of salted water. Melt the butter in a large skillet on medium heat.
2. Pour the fettuccine drained al dente into the pan with the butter, add a ladle of the pasta cooking water and mix quickly, adding half of the Parmigiano.
3. Then turn off the heat, stir the pasta with the remaining Parmesan cheese (adding a little more cooking water if necessary to make it more creamy) and season with pepper and a drizzle of Limonolio.
Ingredients
- 400 gr (2.11 cups) of Bioitalia fettuccine
- 65 gr (0.28 cups) of butter
- 90 gr (0.48 cups) of Parmigiano Reggiano
- Salt to taste
- Black pepper (optional)
- 10 ml (2 teaspoons) of Limonolio
