Fettuccine Picnic

Pasta is my favorite especially on a picnic and seasoned nicely. Here is the recipe for this yummy dish.

Fettuccine Alfredo

Prep time: 5 mins | Cook time: 10 mins | Serves: 2

• 8 oz (225g) Fresh Fettuccine: Fresh pasta releases more starch, which is key for the sauce.
• 4 tbsp Unsalted Butter: Use high-quality European-style butter if possible.
• 1 ½ cups Parmigiano-Reggiano: Freshly and finely grated (avoid the pre-shredded stuff in a tub; it won’t melt smoothly).
• Reserved Pasta Water: The “liquid gold” that binds everything.
• Freshly Cracked Black Pepper: To taste.
• Sea Salt: For the pasta water.

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1. Boil the Water: Bring a large pot of water to a boil. Salt it generously—it should taste like the Mediterranean Sea.
2. Prep the Base: While the water boils, cut the butter into small cubes and place them in a large, warm mixing bowl.
3. Cook the Pasta: Drop the fettuccine into the water. Fresh pasta cooks fast (usually 2–3 minutes). You want it al dente (firm to the bite).
4. The Reserve: Before draining, dip a measuring cup into the pot and save about 1 cup of the starchy pasta water.
5. The Emulsion: Transfer the hot pasta directly from the pot into the bowl with the butter. Add a splash (about ¼ cup) of the reserved pasta water.
6. The Mantecatura: Sprinkle the Parmigiano-Reggiano over the pasta. Use tongs or a large spoon to toss vigorously. The goal is to melt the cheese and butter into a creamy sauce.Pro Tip: If it looks too dry or clumpy, add more pasta water a tablespoon at a time until it’s glossy and smooth.
7. Plate immediately and top with a generous amount of freshly cracked black pepper.
8. Picnic ready!

Super yummy pasta picnic at sea!