Italian
Spaghetti alla Carbonara
Silky Roman pasta bound by egg yolks, pecorino, and crisp guanciale -- no cream, just technique.
Italian
Members recipe
Fettuccine Alfredo
Ribbons of pasta emulsified with butter and Parmigiano into a glossy, restaurant-style sauce.
In the kitchen
Ingredients
- 400g fresh fettuccine
- 120g unsalted butter
- plus 5 more ingredients
Method
- 1Cook the fettuccine in salted water until al dente and reserve plenty of the starchy water.
The rest of this recipe is for members.
This is one of 48 members-only recipes in our library of 95. Join the membership free for 30 days, or sign in if you already have an account.
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