Fettuccine Alfredo Recipe — Silky, Creamy, 4-Ingredient Pasta

About This Recipe

True fettuccine Alfredo (named after Alfredo di Lelio who invented it in Rome in 1908) contains only three ingredients: butter, Parmigiano-Reggiano and pasta water. The American cream-sauce version is a different dish entirely. The original works through emulsification — hot pasta water, butter and cheese beaten together form a sauce creamier than any cream could achieve.

Ingredients

Serves 4

• 400 gfresh or dried fettuccine
• 100 gunsalted butter(high quality, cubed, at room temperature)
• 120 gParmigiano-Reggiano(finely grated, plus more to serve)
• 1 tspfine salt(for pasta water)
• 1 tspblack pepper(freshly cracked)

Instructions

1. 1

   Cook pasta in salted water

   Boil fettuccine in generously salted water until al dente. Reserve 200ml pasta water before draining.

2. 2

   Emulsify butter and cheese

   Place butter in a warm (not hot) serving bowl or large pan off the heat. Add a splash of pasta water to the butter and stir until melted and creamy.

   The butter should melt gently, not fry. A warm bowl off the heat is ideal.

3. 3

   Add pasta and toss

   Add drained fettuccine to the butter. Add half the Parmesan and a splash of pasta water. Toss vigorously — the action creates the emulsion. Add remaining Parmesan, more pasta water as needed, until sauce is glossy and coats every strand.

4. 4

   Serve immediately

   Plate and finish with extra Parmigiano and cracked black pepper.

Variations

• •

  With chicken: add pan-seared chicken breast strips — the most popular American version.

• •

  With truffle: shave fresh black truffle over the finished dish — the Roman luxury version.

Storage

Best eaten immediately — Alfredo doesn't reheat well. The emulsion breaks and the sauce becomes greasy.

Frequently Asked Questions