Italian
Spaghetti Carbonara
Silky pasta coated in egg, pecorino, and crisp guanciale with plenty of black pepper.
Italian
Free recipe
Fettuccine Alfredo
Ribbons of pasta cloaked in a rich emulsion of butter and Parmesan cheese.
In the kitchen
Ingredients
- 8 oz fettuccine
- 4 tbsp butter
- 1 cup grated Parmesan
- 1/2 cup pasta water
- 1/4 tsp nutmeg
- salt to taste
- black pepper
Method
- Boil the fettuccine until just shy of al dente, reserving pasta water.
- Melt the butter in a wide pan over low heat.
- Add the pasta with a ladle of pasta water and the Parmesan.
- Toss vigorously until the sauce turns glossy and clings to the noodles.
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