Alfredo'S Of Rome'S Original Fettuccine Alfredo - cooking recipe

Ingredients

1 lb fresh very thin fettuccine
6 ounces unsalted butter
6 ounces parmigiano-reggiano cheese, grated (aged 24 months)

Preparation

Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation.
Cheese lovers may want to sprinkle additional grated cheese on top.