Italian Pasta
Spaghetti Carbonara
Silky egg-and-pecorino sauce clinging to hot spaghetti with crisp guanciale.
Italian Pasta
Free recipe
Fettuccine Alfredo
Classic Roman-style Alfredo built on butter, Parmigiano and pasta water alone.
In the kitchen
Method
- Cook fettuccine until al dente and save plenty of pasta water.
- Melt butter in a wide pan until just foaming.
- Add the pasta with a ladle of water and rain in the cheese off the heat.
- Toss vigorously until a silky emulsion coats every strand; season and serve.
More from Italian Pasta
You might also like
Italian Pasta
Italian Pasta
Penne al Pomodoro
Bright San Marzano tomato sauce finished with basil and a knob of butter.
Italian Pasta
Cacio e Pepe
Just cheese, pepper and pasta water emulsified into a peppery Roman classic.
Italian Pasta
Bucatini all'Amatriciana
Guanciale, tomato and pecorino come together in this rich Amatrice classic.