Fettuccine Alfredo

Name: Fettuccine Alfredo
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g Fresh Egg Fettuccine; 150g Unsalted Butter, cold, cut into pieces; 150g Parmigiano Reggiano, very finely grated; 40g Fine Sea Salt, for pasta water; 150ml Water, reserved pasta cooking water

This Fettuccine Alfredo is rich, glossy, and impossibly creamy — a celebration of simple, high-quality ingredients. Tender ribbons of pasta are enveloped in a silky butter-and-cheese sauce that comes together in minutes, making it perfect for an elegant weeknight meal or an impressive dinner for guests.

This Fettuccine Alfredo is rich, glossy, and impossibly creamy — a celebration of simple, high-quality ingredients. Tender ribbons... Show more

Traditional Italian Recipe

Health Grade

D · Occasional

Rating

4.5

Time

15 min

Price

1,35 €

Calories

897 kcal

vegetarian

quick

easy

low sugar

Method

Prep the cheese

Finely grate the Parmigiano Reggiano on the smallest holes of a grater until it looks light and fluffy, not coarse or pebbly. Cut the unsalted butter into small pieces if it is still in a larger block, then keep both close to the stove so you can work quickly once the pasta is cooked.

Boil the water

Fill a large pot with plenty of water for the pasta; you will only need to reserve 37.5 ml of the starchy cooking water for the sauce later. Bring it to a full boil, then stir in the fine sea salt so the pasta is seasoned from the inside out.

Cook the pasta

Add the fresh egg fettuccine to the boiling water and stir for the first few seconds so the strands do not stick together. Boil for 2 minutes, or until the pasta is tender with a slight bite. Just before draining, scoop out the reserved 37.5 ml of pasta water, then drain the fettuccine well.

Make the Alfredo

Return the empty pot to very low heat, or leave it off the heat if the pot still feels quite hot. Add the butter with a splash of the reserved pasta water and swirl until the butter melts into a glossy base. Add the drained fettuccine and toss well, then shower in the grated Parmigiano Reggiano a little at a time, tossing constantly and adding the rest of the pasta water as needed. Keep tossing for 1 to 2 minutes, until the sauce turns smooth, silky, and clings to every strand. Do not let the pot get hot enough to sizzle or brown the butter, or the cheese can turn grainy instead of creamy.

Serve immediately

Twirl the Alfredo into a warm bowl and serve it right away while the sauce is at its glossiest and most fluid. The sauce thickens quickly as it cools, so this is the moment to enjoy it.