Made Fettuccine Alfredo
My people. Made traditional Alfredo tonight for the first time ever. Well, almost traditional. Used Pecorino Romano instead of Parmigiano-Reggiano. Pound of European butter, pound or maybe a little more of Pecorino (hand grated from a wedge), and a pound of dry fettuccine. Little pasta water. So easy. So, so, so good. I'm not even much of a pasta guy, but that was as good as any pasta I've ever had and I'm almost 50 years old. Highly recommend!
Just felt like telling someone!