This dish was actually invented in Rome, although most Italians would not know what “Alfredo sauce” is. More generally, this dish is known as pasta con burro e parmigiano, pasta with butter and parmigiano reggiano cheese. It’s very simple, although the technique is everything.
- 1/2 pound fettuccine
- 7oz (200g) finely grated parmigiano reggiano cheese
- 7 tablespoons (100g) good quality unsalted butter
- Salt for pasta water
- Boil fettuccine until the package says "al dente". Save at least 1 cup of pasta water before draining.
- Add the pasta to a pan (OFF HEAT) or even a bowl. The residual heat of the cooked pasta and the hot pasta water is enough. Add the butter and slowly sprinkle in the cheese while mixing vigorously for 2 minutes. Slowly add pasta water as well to get a good consistency -- you probably won't need all of it.
- Serve immediately (you can add black pepper if desired).
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.