Comfort Food - Fettuccine Alfredo

Homemade Fettuccine. There is something about having that for dinner makes me feel warm and fuzzy. It is true comfort food for me.

The recipe I use for the pasta is from Tide and Thyme. I made a batch on Sunday and was able to freeze enough for 2 nights dinner.

The Fettuccini Alfredo recipe is from an Epicurious.com post from 2003. It was the "true" Italian recipe. NO CREAM! Just butter, cheese, and pasta water.

Ingredients-

5 tablespoons unsalted butter, cut into tablespoon pieces

Dried egg fettuccine

1/4 teaspoon salt, or to taste

Grated Parmigiano-Reggiano (1 cup) 

Method-

Melt butter in a large saute pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep pasta moist.

Season with salt and pepper to taste, then sprinkle with remaining cheese.