FETTUCCINE ALFREDO INSPIRED BY THE OFFICE

Cook boxed fettuccine in salted water according to package directions until al dente.

Drain and smother with jarred Alfredo sauce. Stir to coat the pasta evenly and serve.

The jarred sauce is likely to be greasy and streaky, and may not adhere well to store-bought pasta.

Recipe from: America’s Test Kitchen

Bring a large pot of water with salt to a boil.

While the water is boiling. Combine and melt butter and 1 cup heavy cream over medium-low heat. Allow the mixture to reduce by one third, about 5-10 minutes.

Once the sauce is reduced, turn the heat off and add the remaining cold heavy cream to the skillet. Season with the remaining salt and pepper.

Add the pasta to the boiling water. Cook according to the manufacturer's directions for ‘al dente’ pasta, about 2-3 minutes.

Transfer the cooked pasta directly into the skillet with the heavy cream sauce. Reserve the pasta water.

Turn the heat to low and add the Parmigiano-Reggiano cheese, freshly ground pepper, and nutmeg to the pasta. Cook the pasta and sauce for about 1-2 minutes, stirring with tongs, until the cheese is melted.

Add about 1/4 cup of the reserved pasta water to the sauce. Once again, stir with the tongs until the sauce is glossy and coats the pasta.

Serve immediately.

For the Homemade Pasta Dough

Combine flour, salt, and eggs in a food processor.

Process for 60 seconds until the dough ball forms.

Remove the dough from the processor and form it into a ball.

Wrap the dough tightly and rest for a minimum of 30 minutes at room temperature or up to overnight in the fridge.

Using a pasta roller or rolling pin, work in batches to roll out the dough. Start on the widest setting and decrease the size by two settings with every roll. Roll until the dough reaches the second thinnest setting (or to your preference).

Cut the dough using a pasta cutting attachment or using a knife into long strands about ¼ inch wide.

Dust the pasta in flour and set aside on a large rimmed baking sheet until ready to cook.

For the Pasta Al Burro

Bring a medium pot of water with salt to a boil. Transfer about 2 cups of the pasta water to a large metal mixing bowl. Toss the water around the bowl to warm it.

Remove the water from the bowl and pat the bowl dry.

Add the butter to the warmed bowl along with parmesan cheese.

Cook the fresh pasta for 2-3 minutes, then transfer it directly to the mixing bowl.

Sprinkle some more cheese over the cooked pasta and about half of the pasta water.

Toss the pasta with tongs until a glossy, thickened, homogenous sauce forms that coats the pasta well. Add the other half of pasta water if necessary.

Season with salt and sprinkle the remaining parmesan cheese over the pasta.

Serve immediately.