Fettuccine Alfredo with Pecorino Romano
Fettuccine Alfredo with Pecorino Romano. Prepared with Pecorino Romano instead of Parmesan.
Active time15 min
Cooking5 min
Total15 min
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Ingredients
- 80 g butter
- 400 g fresh egg fettuccine
- 100 g Pecorino Romano
- 2 g ground black pepper
Preparation
Cut the butter into small pieces and grate the Pecorino Romano very finely. Place both in a large mixing bowl.
80 g butter100 g Pecorino Romano- knife
- grater
- mixing bowl
Cook the pasta in a large saucepan of boiling water according to the packet instructions, for about 3 to 4 minutes. Reserve 200 ml of the cooking water, then drain.
400 g fresh egg fettuccine- saucepan
- colander
Add the hot pasta to the mixing bowl. Mix vigorously, gradually adding about 100 ml of the cooking water until you have a creamy sauce; add more of the remaining water if needed. Add the pepper and serve immediately.
2 g ground black pepper- mixing bowl
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration