We made Fettucine Alfredo after reading an article in SAVEUR magazine (issue #120) about making "real" Fettucine Alfredo using butter rather than cream.
The sauce is made with butter and grated cheese.
The SAVEUR article recommends using dried pasta but we insisted on making our own, using a mix of semolina and whole wheat flours.
First the pasta is cooked til quite firm - even harder than al dente - it will continue to cook when it's added to the butter. Drain the pasta. Put the colander over a pot to catch some of the water because the sauce is thinned with pasta water.
Put the butter into a large frying pan then add the hot drained fettucine.
Gently toss the pasta with a spoon and fork, gradually adding grated cheese and pasta water until the sauce is smooth.
If the sauce seems to thick, add a little more pasta water and continue to toss the noodles gently until the sauce is the consistency you like.
Serve immediately on warmed plates.
Add some freshly ground black pepper then serve the fettucine with sugar snap peas, garnishing each plate with a few purple basil leaves from the garden. (Marjoram leaves work well too.)
These lovely annuals are essentials in our garden. Here is how they are doing as of early June.