Cookaholics Bulletin Board

Alina,

I recommend doing the traditional Alfredo:

1.5 lbs fresh fettucine
8oz butter, diced small
8oz parmegiano cheese, grated fine

Cook the pasta al dente. Reserve 1/4 cup pasta water and drain. Immediately toss, in a large bowl, with the diced butter, grated cheese, and pasta water, until the butter melts and forms a creamy sauce.

Serve before it cools.

Thanks Josh, I have some Plugrá in the freezer and good Parm, so I'll try it. Happy to skip the cream.