Authentic Fettuccine Alfredo
Authentic Fettuccine Alfredo
Ingredients
- 1 pound fettuccine, dry
- 1/2 cup unsalted butter, cut into 1-inch pieces
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- 2 tablespoons salt, for pasta water, or as needed
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons of salt to the boiling water.
⏱️ 5 min•🌡️ 212
- 2
Add the dry fettuccine to the boiling salted water. Cook according to package directions until al dente, stirring occasionally to prevent sticking.
⏱️ 10 min•🌡️ 212
- 3
While the pasta cooks, place the cut pieces of unsalted butter into a large, wide serving bowl or a deep skillet (if serving directly from the skillet).
⏱️ 2 min
- 4
Before draining the pasta, reserve about 2 cups of the hot pasta cooking water. Ladle about 1/2 cup of the hot pasta water over the butter in the serving bowl. Stir gently to begin melting the butter.
⏱️ 2 min
- 5
Using tongs, transfer the cooked fettuccine directly from the pot into the serving bowl with the melted butter and pasta water. Do not drain the pasta completely, as some residual water clinging to the noodles is desirable.
⏱️ 1 min
- 6
Add 1 1/2 cups of freshly grated Parmesan cheese and 1/2 teaspoon of freshly ground black pepper to the pasta. Using tongs and/or a large fork, vigorously toss and mix the pasta, butter, and cheese. The heat from the pasta and the starch from the pasta water will emulsify with the butter and cheese to create a creamy sauce.
⏱️ 3 min
- 7
If the sauce appears too thick or not creamy enough, add additional reserved pasta water, 1-2 tablespoons at a time, while continuing to mix vigorously, until the desired creamy consistency is achieved.
⏱️ 1 min
- 8
Serve immediately. Garnish with additional freshly grated Parmesan cheese and a generous grinding of fresh black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Fettuccine Alfredo
- 1 pound fettuccine, dry
- 1/2 cup unsalted butter, cut into 1-inch pieces
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- 2 tablespoons salt, for pasta water, or as needed
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons of salt to the boiling water.
⏱️ 5 min•🌡️ 212 - 2
Add the dry fettuccine to the boiling salted water. Cook according to package directions until al dente, stirring occasionally to prevent sticking.
⏱️ 10 min•🌡️ 212 - 3
While the pasta cooks, place the cut pieces of unsalted butter into a large, wide serving bowl or a deep skillet (if serving directly from the skillet).
⏱️ 2 min - 4
Before draining the pasta, reserve about 2 cups of the hot pasta cooking water. Ladle about 1/2 cup of the hot pasta water over the butter in the serving bowl. Stir gently to begin melting the butter.
⏱️ 2 min - 5
Using tongs, transfer the cooked fettuccine directly from the pot into the serving bowl with the melted butter and pasta water. Do not drain the pasta completely, as some residual water clinging to the noodles is desirable.
⏱️ 1 min - 6
Add 1 1/2 cups of freshly grated Parmesan cheese and 1/2 teaspoon of freshly ground black pepper to the pasta. Using tongs and/or a large fork, vigorously toss and mix the pasta, butter, and cheese. The heat from the pasta and the starch from the pasta water will emulsify with the butter and cheese to create a creamy sauce.
⏱️ 3 min - 7
If the sauce appears too thick or not creamy enough, add additional reserved pasta water, 1-2 tablespoons at a time, while continuing to mix vigorously, until the desired creamy consistency is achieved.
⏱️ 1 min - 8
Serve immediately. Garnish with additional freshly grated Parmesan cheese and a generous grinding of fresh black pepper.
⏱️ 1 min