Picnic Pasta Fettuccine

This is the perfect picnic dish. I can make this with chicken or seafood. The most authentic, traditional Italian recipe for Fettuccine Alfredo uses only three main ingredients and relies on a special technique to create a rich, creamy sauce without any cream.¹

Fettuccine

This recipe is simple, but the technique is key to achieving a smooth, creamy, emulsified sauce.

• 1 pound (450g) Fettuccine pasta (fresh is best, but dry works)²
• ½ cup (1 stick / 115g) Unsalted Butter, cut into small cubes and brought to room temperature³
• 1 cup (115g) Freshly Grated Parmigiano-Reggiano cheese, very finely grated, plus more for garnish⁴
• Kosher salt for the pasta water⁵
• Freshly cracked black pepper (optional)

1. Prep the Cheese and Butter: In a large, heatproof bowl (or a large frying pan), combine the cubed, room-temperature butter and the finely grated cheese.⁶ Set aside.
   • Chef’s Tip: Grate the cheese very finely (like a powder) to help it melt smoothly and avoid a clumpy sauce.⁷
2. Cook the Pasta: Bring a large pot of water to a boil and season it generously with salt until it tastes like the ocean.⁸ Add the fettuccine and cook until it is al dente (firm to the bite).
   • Reserve Pasta Water: About 1-2 minutes before the pasta is done, scoop out about 1 to 1½ cups of the hot, starchy pasta water and set it aside.⁹ This water is essential for the sauce.
3. Create the Sauce (Emulsion): This step must be done quickly and off the direct heat.
   • Using tongs or a pasta strainer, immediately transfer the hot, drained pasta directly into the bowl/pan with the butter and cheese.¹⁰
   • Add about cup of the reserved hot pasta water to the bowl.
   • Toss the pasta vigorously and continuously with tongs. The heat from the pasta and the reserved starchy water will melt the butter and cheese, creating a silky, creamy sauce that coats the noodles.¹¹
4. Adjust and Serve:
   • If the sauce looks too thick or dry, slowly add a tablespoon or two more of the reserved pasta water while continuing to toss until you reach your desired creamy consistency.
   • Season with black pepper, if using. Taste and add a pinch of salt if necessary (remember the cheese is already salty).
   • Serve immediately in warm bowls. Garnish with more freshly grated Parmigiano-Reggiano.

Super yummy pasta picnic!