Recipe: Fettuccine Alfredo With Fava Beans

Two details for the most successful Alfredo: use dry pasta, rather than fresh (it holds up better to tossing in the sauce), and grate your cheese using the small holes of a box grater or by whizzing it in your food processor until it resembles coarse sand. Don’t use a Microplane; those little filaments of cheese clump in the sauce, rather than melting.

Serves 4

12 ounces dry fettuccine

1 cup shelled fresh fava beans

1 stick (4 ounces) unsalted butter, cut into cubes

1 cup grated Parmigiano-Reggiano cheese

Kosher salt and freshly ground black pepper, to taste

Instructions: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. About 2 minutes before the pasta is done, add the fava beans to the water. Drain the pasta and favas, reserving 1 cup of the starchy pasta cooking water. (This is essential! Don’t forget! I sometimes put a measuring cup right into my colander to remind myself.)

Return the pot to the stove and add the 1 cup pasta water. Bring to a simmer over medium heat, then whisk in the cubes of butter a few at a time, waiting until one addition has melted before adding more. When all the butter has been added, gradually whisk in the cheese until all of the cheese has been added and the sauce is glossy and smooth. Add the fettuccine and favas and, with tongs, toss the pasta in the sauce to coat. At first it will look look liquid-y and loose, but give it a moment and it will thicken slightly. Transfer the pasta to a warmed platter, season with salt and pepper and serve immediately.