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Here’s the Milk Street Fettucine Alfredo by Diane Unger recipe, which you can also find at this link (free until 9/20/2021): https://www.177milkstreet.com/recipes/fettuccine-alfredo?allow_token=43b643a9-6008-4364-9a3c-3bf23f17b3ca
FETTUCINE ALFREDO
TIP:
Don’t use more than 2 quarts water to cook the pasta. It’s a small amount by intention, as the starchy liquid is used as an ingredient in the sauce. Also, don’t drain the pasta in a colander. Use tongs to lift the noodles out of the water and drop them, with ample water clinging to them, into the bowl lined with the butter slices. You may need some pasta cooking water to adjust the consistency of the sauce just before serving, so don’t prematurely discard it.
- 8 tablespoons (1 stick) salted European-style butter, sliced about ½-inch thick
- 6 ounces Parmigiano Reggiano cheese (without rind), cut into rough ½-inch chunks
- 2 (9-ounce) packages fresh fettuccine
Kosher salt
PROCEDURE:
Line a large bowl with the butter slices, placing them in a single layer along the bottom and up the sides of the bowl; let stand at room temperature until the butter is softened.
Meanwhile, in a food processor, process the cheese until very finely ground, about 40 seconds; transfer to a medium bowl (you should have about 1½ cups).
In a large pot, bring 2 quarts water to a boil. Add the pasta and 1½ teaspoons salt, then cook, stirring often, until the pasta is al dente, about 2 minutes.
Remove the pot from the heat. Using tongs, transfer the pasta from the pot, with ample water clinging to it, to the butter-lined bowl. Using the tongs, quickly stir and toss the pasta, incorporating the butter, until the butter is fully melted. Add ½ cup pasta water and toss until the water has been absorbed.
Add 1 cup of the cheese, ⅓ cup at a time, tossing and adding the next addition only after the previous one has been incorporated. Next, toss in ½ to 1 cup more pasta water, adding about ¼ cup at a time, until the sauce clings to the pasta and only a small amount pools at the bottom of the bowl.
Let stand for 2 minutes to allow the sauce to thicken slightly. If needed, toss in additional pasta water a little at a time until the sauce once again clings to the pasta and only a small amount pools at the bottom of the bowl. Taste and season with salt. Divide among warmed serving bowls and serve immediately with the remaining cheese on the side for sprinkling at the table.
Read the full story by J. M. Hirsch here (paywall): https://www.177milkstreet.com/2021/06/the-search-for-the-real-fettuccine-alfredo
Here's my article on using less water to cook your pasta (despite what the site currently says, the article is from 2009): https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab
Here is my article on using a torch to get wok hei (NYT paywall): https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
Here is Tim Chin's article with a similar technique on Serious Eats: https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home
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You can order my existing books or pre-order my upcoming book from my website here, or go buy them at your local bookstore, take them out from your library, or wherever you buy books: https://www.kenjilopezalt.com/
