Fettuccine Alfredo
An Italian pasta of butter and Parmigiano melted into starchy pasta water and tossed through wide fettuccine. The original uses no cream at all — just butter, cheese, and pasta water emulsified into a silky sauce. A rich cheese pasta in 15 minutes from a handful of ingredients.
Ingredients
- Fettuccine · fresh is even better200 g
- Unsalted butter · room temperature60 g
- Parmigiano-Reggiano · finely grated80 g
- Pasta water · starchy cooking water1 cup
- Salt · generous, for the pasta water
- Black pepper · freshly ground
- Heavy cream · optional, American style4 tbsp
- Parsley · chopped, optional
Steps
- ⏲ 9 min
Cook the fettuccine to al dente in generously salted water. Reserve a cup of pasta water before draining.
- ⏲ 2 min
Melt the butter in a wide pan over low heat and splash in some hot pasta water to emulsify. (For the American style, add the cream here too.)
- ⏲ 2 min
Add the pasta, take the pan off the heat, and toss in the grated Parmigiano a little at a time, loosening with pasta water.
- ⏲ 1 min
Keep tossing until the cheese melts into a creamy, silky sauce that coats every strand — work fast so it doesn't clump.
- ⏲ 1 min
Grind over black pepper, plate, and finish with parsley and more Parmigiano. Serve immediately.
Tips & Variations
Variations
- Chicken Alfredo: Top with grilled chicken breast (a US favorite).
- Shrimp Alfredo: Add butter-sautéed shrimp.
- Mushroom Alfredo: Fold in mushrooms cooked in butter.
- With peas: Add blanched peas for color and sweetness.
Tips
- Pasta water is the secret — its starch emulsifies the butter and cheese into silk, no cream needed.
- Add the cheese off the heat so it doesn't seize into clumps.
- Grate the Parmigiano yourself — pre-shredded cheese won't melt smoothly.
- Serve right away; the sauce stiffens as it cools.
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