Authentic fettucine alfredo is easy to make and only uses 3 ingredients with a little pasta water to make a rich and creamy alfredo sauce. The real recipe requires no cream or any other ingredients other than salt for the pasta water. This method is easier because you don't need to cook the alfredo sauce separately in another pan. Just cook your pasta, add to your serving dish then add the butter, cheese and pasta water and you're ready to enjoy. A meal ready in less than 15 minutes.

Shopping List:
1 standard 2 ounce serving fettuccine pasta , Fresh is better if you can find it. (about the diameter of a quarter)
2 tablespoons Kosher salt (if using table salt, use 1/2 that much) for the boiling pasta water
3 tablespoons butter
1/2 cup finely grated Parmigian Reggiano cheese, plus a little more for garnish
1/2 cup starchy pasta cooking water

Directions:
Bring a pot of water to a rolling boil. You want enough water so the pasta will have room to swim about. But don't use too much because it will dilute the starch, which you need to finish the dish.
Once the water is boiling, add the salt. Don't add before it's boiling.
Add your pasta and use tongs to swirl it around for about 45 seconds until it's all submerged in the water. This also prevents it from sticking together. Cook about 2-3 minutes less than package directions for a al dente texture.
When the pasta is ready, use tongs to remove it from the water into your serving dish. No need to drain. You need that residual starchy water for the sauce. Take out the 1/2 cup of pasta water and set aside.
Place the serving dish on top of the water pot. The steam and heat will help to keep the pasta warm while you add the other ingredients. It will also help to melt the butter and cheese.
Add the butter, the pasta water then the cheese. Toss well with tongs to make the creamy sauce and coat the pasta. Add more water if necessary. (THhs trick learned from Vicenzo's Plate channel)
Garnish with more cheese on top and enjoy!

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