Fettuccine al Burro

The Americanized fettuccine alfredo is an odd dish; thickened with flour, mixed with egg or cream, or born of some prepackaged sauce, it is often delicious but needlessly heavy. Indeed, the true genius of the dish is not a rich sauce, but the opposite—a simple condimento of nothing but butter and cheese.

Fettuccine al burro, fettuccine with butter, is an inspiration for the Roman classic, and certainly the better.

Fettuccine al Burro

Makes four servings.

1 pound fresh fettuccine
8 tablespoons (1 stick) unsalted butter, diced
1/3 cup freshly and finely-grated Parmigiano-Reggiano, preferably stravecchio
1/3 cup freshly and finely-grated Pecorino Romano
sea salt, to taste
freshly-ground black pepper, to taste

Bring a large pot of heavily-salted water to boil. Add the fettuccine and cook until just tender, only 60-90 seconds. Drain, reserving 1/2 cup of the cooking liquid.

Plated and Ready to Serve

While the pasta is cooking, preheat a saute pan over low heat.

Add the fettuccine, diced butter, Parmigiano-Reggiano, Pecorino Romano, and two tablespoons of cooking liquid to the warm saute pan. Toss constantly until the butter is melted and the cheese coats the pasta. Add more cooking liquid if needed. Season with black pepper to taste. Serve immediately, without garnish. Pairs well with an oaked Chardonnay from California's Napa Valley.