Missy Robbins's Fettuccine Alfredo
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.
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Recipe Summary
Ingredients
Directions
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.