Italia-no Fettuccine Alfredo

Ingredients for Fettuccine

• 100 gms fettuccine pasta
• Kosher salt
• ¼ cup (½ stick) unsalted butter
• ¾ cup finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 3 gms thyme
• 30 ml olive oil
• 2 gms Basil leaves
• 2 gms cherry tomatoes
• 3 gms black olives

Recipe Preparation

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
• Drain, reserving 2 cups of pasta cooking liquid.
• Transfer 1 cup pasta cooking liquid to a large skillet.
• Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly.
• gradually add cheese, making sure it’s completely melted and incorporated before adding more.
• Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets fettuccine completely.
• Serve hot garnished with Parmesan cheese flakes, basil leave with cherry tomatoes.