Fettuccine Alfredo

How to prepare fettuccine alfredo

1. Cook the pasta in plenty of salted water according to the package instructions.
2. Grate the parmesan on a fine grater. Cream the butter until smooth and then mix with the parmesan until combined.
3. Rub the bottom of the serving platter with the cut side of half a garlic clove.
4. When the pasta is cooked, warm the ceramic platter or a large plate in the oven, microwave, or directly on the stove. I used a heat-resistant ceramic platter, so I put it directly on the gas flame, next to the pasta pot for convenience. The platter doesn't need to be hot, just warm. Prepare a spoon and fork to have them handy because the next steps are done quickly.
5. Distribute the butter and parmesan cream with a teaspoon on the bottom of the platter. The butter will start to melt slightly, but that's no problem.
7. Reserve 2-3 tablespoons of the pasta water. Drain the pasta and quickly add it to the platter. Using the spoon and fork, start tossing the pasta to incorporate all the butter and parmesan cream. These will melt and slowly create a creamy sauce that will coat the pasta. If the sauce seems too thick and doesn't adhere well to the pasta, add some pasta water.
8. Sprinkle with salt, 2-3 pinches of pepper, and nutmeg. Toss once more.
9. Serve immediately on pre-warmed plates (keep them in the oven at low temperature), otherwise the pasta will become sticky quickly. Serve sprinkled with pepper.

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