Ingredients

• 1 lb. (16 oz) fresh egg fettuccine

• 13 oz of finely grated Pecorino Romano. Roman Alfredo is made with Pecorino Romano. You can use Parmigiano Reggiano for a milder, less salty, and more subtle taste.

• 5 oz butter

• Salt (for pasta water)

• Note: Ingredient amounts are approximate and can be adjusted to taste.

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Instructions

1. Bring a large pot of water to a boil. Salt generously. Cook the fettuccine until al dente, stirring occasionally. Just before draining, reserve 3-4 mugs of the starchy pasta water.

2. In a medium bowl, combine the grated Pecorino Romano with a small amount of hot pasta water. Whisk until smooth and pourable, forming a loose cream. Set aside.

3. Place a large pan over low heat and melt the butter gently. Using tongs, transfer the pasta directly into the pan, allowing some pasta water to carry over. Toss to coat the pasta evenly in butter.

4. Remove the pan from direct heat and place it over the pot of hot pasta water to create some steam. Add the Pecorino cream and toss continuously until the sauce emulsifies and coats the pasta.

5. If needed, add lesser amounts of reserved pasta water to loosen the sauce. If too thin, return the pan to very low heat, tossing constantly, until glossy and creamy.

6. Serve immediately and Enjoy!