Fettuccine alfredo
Butter, parmesan and starchy pasta water beaten into a sauce that clings to the noodles. Heat is the enemy: too hot and the emulsion splits into grease and grit, stranding most of the dose in the oil.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
6 tbsp infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 1 lbfettuccine
- 1½ cupsparmigiano-reggiano — grated on the fine side of a box grater
- ¼ tspgrated nutmeg
- black pepper — coarsely ground
- salt — for the pasta water
Method
- 01
Salt the pasta water more lightly than usual. Parmesan brings a lot of salt, and the cooking water ends up in the sauce.
- 02
Boil the fettuccine one minute short of al dente, then scoop out two cups of the water before draining. The starch suspended in that water is what holds the sauce together.
9 min
- 03
While the pasta cooks, put the softened infused butter in a wide warm bowl and grate the parmesan directly over it. The bowl should be warm from hot tap water, nothing hotter.
- 04
Add the drained pasta to the bowl along with half a cup of the cooking water and toss hard with tongs. Work off the heat entirely — butter that goes into a hot pan melts into free oil instead of emulsifying.
- 05
Keep tossing and adding cooking water a splash at a time until the sauce turns pale and creamy and coats every strand. It takes longer than you expect, around two minutes of continuous motion.
2 min
- 06
If it looks greasy and stringy, it got too warm. Add a splash of cold water and toss hard; the cold usually pulls it back together. A broken sauce is also a badly dosed one, since the dose lives in the fat that has just pooled at the bottom of the bowl.
- 07
Season with nutmeg and a lot of black pepper.
- 08
Serve onto four plates with tongs, then spoon what is left in the bowl evenly across all four. The sauce carries the dose, so the plate that collects the extra sauce is the heavier plate.
- 09
Eat it right away. Alfredo does not hold or reheat — the emulsion breaks in the refrigerator and there is no fixing it the next day.
Built on
Standard fettuccine alfredo: 1 lb fettuccine, 6 tbsp butter, 1½ cups finely grated parmesan, and about ½ cup starchy cooking water tossed into an emulsion off the heat.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / plate
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
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