Fettuccine Alfredo
Fettuccine Alfredo
Ingredients
- 1 pound fresh fettuccine
- 1/2 cup unsalted butter, softened, plus more as needed
- 1 cup Parmigiano Reggiano cheese, finely grated, plus more for serving
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. While the water heats, prepare your serving bowls. Place 2 tablespoons of softened unsalted butter into each of four shallow serving bowls. Using your hands or the back of a spoon, gently press and spread the butter across the bottom and up the sides of each bowl to soften it further and create a base for the sauce.
⏱️ 5 min
- 2
Add the fresh fettuccine to the boiling water. Cook according to package directions, typically 2-4 minutes for fresh pasta, until al dente. Reserve about 1 1/2 cups of the starchy pasta water before draining.
⏱️ 3 min
- 3
Using tongs, immediately transfer a portion of the hot, freshly cooked fettuccine directly from the boiling water into each prepared bowl containing the softened butter. Ensure some pasta water is carried over with the pasta, as this is crucial for creating the creamy sauce.
⏱️ 1 min
- 4
Generously grate about 1/4 cup of Parmigiano Reggiano cheese over the hot pasta and butter in each bowl. The heat from the pasta will begin to melt the butter and cheese.
⏱️ 1 min
- 5
Using a fork and a spoon, thoroughly mix the fettuccine, butter, and grated Parmigiano Reggiano cheese together in each bowl. Continuously toss and stir, adding a tablespoon or two of the reserved pasta water at a time, if needed, to help create a smooth, emulsified sauce. Continue mixing until the butter and cheese have melted completely and the sauce coats all the pasta strands evenly and beautifully.
⏱️ 3 min
- 6
Serve immediately with additional grated Parmigiano Reggiano cheese on the side, if desired. Enjoy your authentic Italian-style Fettuccine Alfredo!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo
- 1 pound fresh fettuccine
- 1/2 cup unsalted butter, softened, plus more as needed
- 1 cup Parmigiano Reggiano cheese, finely grated, plus more for serving
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. While the water heats, prepare your serving bowls. Place 2 tablespoons of softened unsalted butter into each of four shallow serving bowls. Using your hands or the back of a spoon, gently press and spread the butter across the bottom and up the sides of each bowl to soften it further and create a base for the sauce.
⏱️ 5 min - 2
Add the fresh fettuccine to the boiling water. Cook according to package directions, typically 2-4 minutes for fresh pasta, until al dente. Reserve about 1 1/2 cups of the starchy pasta water before draining.
⏱️ 3 min - 3
Using tongs, immediately transfer a portion of the hot, freshly cooked fettuccine directly from the boiling water into each prepared bowl containing the softened butter. Ensure some pasta water is carried over with the pasta, as this is crucial for creating the creamy sauce.
⏱️ 1 min - 4
Generously grate about 1/4 cup of Parmigiano Reggiano cheese over the hot pasta and butter in each bowl. The heat from the pasta will begin to melt the butter and cheese.
⏱️ 1 min - 5
Using a fork and a spoon, thoroughly mix the fettuccine, butter, and grated Parmigiano Reggiano cheese together in each bowl. Continuously toss and stir, adding a tablespoon or two of the reserved pasta water at a time, if needed, to help create a smooth, emulsified sauce. Continue mixing until the butter and cheese have melted completely and the sauce coats all the pasta strands evenly and beautifully.
⏱️ 3 min - 6
Serve immediately with additional grated Parmigiano Reggiano cheese on the side, if desired. Enjoy your authentic Italian-style Fettuccine Alfredo!
⏱️ 1 min