Traditional Fettuccine Alfredo
Craving authentic Italian pasta? This Traditional Fettuccine Alfredo recipe is a timeless classic that’s rich, creamy, and made with just three simple ingredients: fettuccine, freshly grated Parmigiano Reggiano, and butter. Ready in just 20 minutes, it’s the perfect comfort dish for any occasion.
Equipment
- 1 sauté pans
Ingredients
- 3 oz Fettuccine pasta
- 1½ cups Parmigiano Reggiano cheese freshly grated
- 4 tablespoons butter
- Salt to taste
Instructions
- Gather all ingredients.
- Grate the cheese: Grate the Parmigiano Reggiano. Freshly grated Parmigiano Reggiano provides the best flavor.
- Cook the fettuccine: Bring a pot of water to a boil and add salt. Cook the fettuccine until al dente. Reserve ½ cup of the pasta cooking water.
- Add butter: Place the butter in a large bowl. Add the cooked fettuccine and mix well until the butter coats the pasta. Add pasta water as needed.
- Add cheese: Gradually sprinkle the Parmigiano Reggiano over the pasta and mix well. Slowly add the reserved pasta water, a few tablespoons at a time, until a smooth and creamy sauce forms.
- Finish and serve: Season with salt if needed. Serve immediately, garnished with more Parmigiano Reggiano for an extra touch of flavor.
Video
Notes
- Freshly Grated Cheese: Always use freshly grated Parmigiano Reggiano for the best texture and taste.
- Reserve Pasta Water: The starchy pasta water helps emulsify the butter and cheese into a creamy sauce without splitting.
- Toss, Don’t Stir: Gently toss the pasta when mixing to ensure every strand is evenly coated.
Nutrition
Calories: 900kcal
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