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Fettuccine Alfredo Recipe

Italian · Main course · 20 min total

A classic Italian pasta dish featuring a rich, creamy sauce made from butter and Parmesan cheese. This recipe delivers the authentic, silky texture without heavy cream.

Ingredients

• 1 pound fettuccine pasta
• 1/2 cup unsalted butter (1 stick), cut into pieces
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon salt, plus more for pasta water
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup reserved pasta water (as needed)

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, place butter in a large skillet or saucepan over medium heat. Melt butter until it begins to foam, then reduce heat to low.
3. Add the hot, drained pasta to the skillet with the butter. Toss well to coat.
4. Gradually sprinkle the grated Parmesan over the pasta, tossing constantly to melt and incorporate the cheese. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until creamy.
5. Season with salt and pepper to taste. Serve immediately, passing extra Parmesan at the table.

Tips

• Use freshly grated Parmigiano-Reggiano for the best flavor and texture; pre-shredded cheese won't melt as smoothly.
• For a richer sauce, add a splash of heavy cream, though authentic Alfredo relies on the emulsion of butter, cheese, and pasta water.
• Serve immediately as the sauce thickens quickly upon cooling.

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