Restaurant-Style Fettuccine Alfredo
Restaurant-Style Fettuccine Alfredo
Ingredients
- 1 pound fresh fettuccine
- 1/2 cup unsalted butter, cut into 1-tablespoon pieces, chilled
- 1 1/2 cups Parmigiano Reggiano cheese, finely grated, plus more for serving
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. The water should taste like the ocean. Add the fresh fettuccine and cook according to package directions, typically 2-4 minutes, until al dente. Fresh pasta cooks very quickly, so do not overcook.
⏱️ 5 min
- 2
While the pasta cooks, warm a large, wide skillet or high-sided pan over medium-low heat. This pan should be large enough to hold all the pasta and sauce. Do not let the pan get too hot; we are aiming for residual heat.
⏱️ 2 min
- 3
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water. This is crucial for the sauce's emulsification. Drain the pasta immediately.
⏱️ 1 min
- 4
Transfer the drained fettuccine directly into the warmed skillet. Immediately add 1/2 cup of the reserved pasta water and the chilled butter pieces. Begin tossing the pasta vigorously with tongs, allowing the butter to melt and coat the noodles. Keep the pan off the direct heat, relying on the residual heat of the pasta and pan.
⏱️ 3 min
- 5
Gradually add the finely grated Parmigiano Reggiano cheese, about 1/4 cup at a time, while continuously tossing and stirring the pasta. Add more reserved pasta water, 1-2 tablespoons at a time, as needed to create a glossy, fluid sauce. The key is constant movement and gradual addition of cheese and water to form a smooth emulsion. Do not stop tossing.
⏱️ 5 min
- 6
Continue tossing until the sauce is thick, glossy, and coats the pasta beautifully without being clumpy or greasy. It should be fluid and structured. Season with freshly ground black pepper and additional salt if needed. Serve immediately with extra grated Parmigiano Reggiano on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Fettuccine Alfredo
- 1 pound fresh fettuccine
- 1/2 cup unsalted butter, cut into 1-tablespoon pieces, chilled
- 1 1/2 cups Parmigiano Reggiano cheese, finely grated, plus more for serving
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. The water should taste like the ocean. Add the fresh fettuccine and cook according to package directions, typically 2-4 minutes, until al dente. Fresh pasta cooks very quickly, so do not overcook.
⏱️ 5 min - 2
While the pasta cooks, warm a large, wide skillet or high-sided pan over medium-low heat. This pan should be large enough to hold all the pasta and sauce. Do not let the pan get too hot; we are aiming for residual heat.
⏱️ 2 min - 3
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water. This is crucial for the sauce's emulsification. Drain the pasta immediately.
⏱️ 1 min - 4
Transfer the drained fettuccine directly into the warmed skillet. Immediately add 1/2 cup of the reserved pasta water and the chilled butter pieces. Begin tossing the pasta vigorously with tongs, allowing the butter to melt and coat the noodles. Keep the pan off the direct heat, relying on the residual heat of the pasta and pan.
⏱️ 3 min - 5
Gradually add the finely grated Parmigiano Reggiano cheese, about 1/4 cup at a time, while continuously tossing and stirring the pasta. Add more reserved pasta water, 1-2 tablespoons at a time, as needed to create a glossy, fluid sauce. The key is constant movement and gradual addition of cheese and water to form a smooth emulsion. Do not stop tossing.
⏱️ 5 min - 6
Continue tossing until the sauce is thick, glossy, and coats the pasta beautifully without being clumpy or greasy. It should be fluid and structured. Season with freshly ground black pepper and additional salt if needed. Serve immediately with extra grated Parmigiano Reggiano on the side.
⏱️ 4 min