Fettuccine Alfredo without cream
Vincenzo's Plate · ♥ 2.8K likes · 78.9K views · 8 min video
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Ingredients
Method
Techniques
- 250 g egg-fresh fettuccine
- 200 g grated Pecorino cheese
- 80 g butter
- 1 tbsp rock salt
- water
Bring a large pot of water to a boil with one tablespoon of rock or sea salt; cook the fresh fettuccine two to three minutes.
- pasta water
In a bowl, add half a cup of hot pasta water to the grated pecorino and mix until it melts into a runny cream, adding more water as needed; keep some water back.
Turning pecorino into cream
Melt the butter in a pan over low heat; add the al dente pasta with a little of its water and toss so the pasta absorbs the butter.
Tossing the pasta in butter
Set the pan on top of the pot of hot pasta water so the steam keeps it hot without overcooking or lumping the cheese.
Loosen the pecorino cream with a little more pasta water and toss it through the pasta.
Over the steaming pot
If too much liquid, return the pan to the stove on very low heat and keep mixing until the sauce thickens.