Fettuccine Alfredo (Pasta Burro e Parmigiano)
Fettuccine Alfredo (Pasta Burro e Parmigiano)
Ingredients
- 480 g fettuccine
- 24 tablespoons butter, cold, cubed
- 12 handfuls Parmigiano Reggiano
- as needed salt, for the pasta water
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil. The water should be salty like the sea.
⏱️ 5 min
- 2
Add the fettuccine to the boiling water and cook according to package directions until al dente, or to your preferred tenderness.
⏱️ 8 min
- 3
While the pasta is cooking, place the cold, cubed butter into a large heatproof bowl.
⏱️ 1 min
- 4
Just before draining the pasta, reserve about 1 1/2 to 2 cups of the hot pasta water. This starchy water is crucial for creating the creamy sauce.
⏱️ 1 min
- 5
Drain the cooked fettuccine and immediately transfer it to the bowl with the cold butter. Do not rinse the pasta.
⏱️ 1 min
- 6
Add about 1 ladle (approximately 1/2 cup) of the reserved hot pasta water to the bowl. Using tongs, vigorously toss the pasta, or shake the bowl, until the butter completely melts and begins to emulsify with the pasta water.
⏱️ 2 min
- 7
Once the butter is fully melted and coats the pasta, begin adding the Parmigiano Reggiano little by little. Continue to toss and shake the pasta vigorously. The cheese will melt and combine with the butter and pasta water to form a smooth, creamy sauce.
⏱️ 2 min
- 8
If the sauce appears too thick or dry, add more of the reserved hot pasta water, a tablespoon at a time, while continuing to toss, until the desired creamy consistency is achieved.
⏱️ 1 min
- 9
Plate the fettuccine immediately. If desired, finish with an extra sprinkle of Parmigiano Reggiano before serving. Enjoy this simple, rich, and timeless dish!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo (Pasta Burro e Parmigiano)
- 480 g fettuccine
- 24 tablespoons butter, cold, cubed
- 12 handfuls Parmigiano Reggiano
- as needed salt, for the pasta water
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil. The water should be salty like the sea.
⏱️ 5 min - 2
Add the fettuccine to the boiling water and cook according to package directions until al dente, or to your preferred tenderness.
⏱️ 8 min - 3
While the pasta is cooking, place the cold, cubed butter into a large heatproof bowl.
⏱️ 1 min - 4
Just before draining the pasta, reserve about 1 1/2 to 2 cups of the hot pasta water. This starchy water is crucial for creating the creamy sauce.
⏱️ 1 min - 5
Drain the cooked fettuccine and immediately transfer it to the bowl with the cold butter. Do not rinse the pasta.
⏱️ 1 min - 6
Add about 1 ladle (approximately 1/2 cup) of the reserved hot pasta water to the bowl. Using tongs, vigorously toss the pasta, or shake the bowl, until the butter completely melts and begins to emulsify with the pasta water.
⏱️ 2 min - 7
Once the butter is fully melted and coats the pasta, begin adding the Parmigiano Reggiano little by little. Continue to toss and shake the pasta vigorously. The cheese will melt and combine with the butter and pasta water to form a smooth, creamy sauce.
⏱️ 2 min - 8
If the sauce appears too thick or dry, add more of the reserved hot pasta water, a tablespoon at a time, while continuing to toss, until the desired creamy consistency is achieved.
⏱️ 1 min - 9
Plate the fettuccine immediately. If desired, finish with an extra sprinkle of Parmigiano Reggiano before serving. Enjoy this simple, rich, and timeless dish!
⏱️ 1 min