Missy Robbins's Fettuccine Alfredo

Rating: Unrated

You might think of fresh pasta as a special treat in a top Italian restaurant—and if you ate at either of chef Missy Robbins's Brooklyn restaurants, you'd be right. Here, she saves you the trip and shares her recipe for fettuccine Alfredo, which is one of many treasured recipes that can be found in Pasta: The Spirit and Craft of Italy's Greatest Food ($35, amazon.com), her new cookbook with co-author Talia Baiocchi.

Martha Stewart Living, October 2021

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Credit: Kelly Puleio

Recipe Summary test

Yield:
Serves 4 to 6
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Ingredients

Directions

  • Bring a large pot of water to a boil over high heat. Generously salt the water. Place a large sauté pan over low heat and add 2 to 3 ladles (1/2 to 3/4 cup) of boiling water to pan. Add both butters and swirl contents of pan to emulsify. Add black pepper and stir to combine.

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  • Add fettuccine to boiling water; cook 1 to 2 minutes, until tender but not soft. Using tongs or a pasta basket, remove pasta from pot and transfer to sauté pan; increase heat to medium. Toss for 1 to 2 minutes to marry pasta and sauce. Add 1/2 to 3/4 cup pasta-cooking water and continue tossing.

  • Remove from heat. Gradually add finely grated Parmigiano while tossing to integrate. If sauce begins to tighten, add a splash of pasta-cooking water to loosen and continue tossing to integrate. Serve pasta, garnished with coarsely grated Parmigiano and pepper.

Cook's Notes

Robbins likes to use buffalo-milk butter like Delitia ($20.30, amazon.com) for its tang. It's also available at Whole Foods. You can substitute unsalted cow's-milk butter.

Adapted with permission from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes, by Missy Robbins and Talia Baiocchi, copyright© 2021. Published by Ten Speed Press, an imprint of Penguin Random House.

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