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The Original Fettuccine Alfredo Recipe

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4 from 72 reviews

This classic Italian recipe for Original Fettuccine Alfredo features a simple yet indulgent sauce made by emulsifying butter, freshly grated Parmesan cheese, and pasta water with perfectly cooked fettuccine. The creamy texture and rich flavors come together in under 20 minutes, making it a quick and elegant meal perfect for any occasion.

Ingredients

Pasta

  • 1 pound dried or fresh fettuccine pasta

Sauce

  • ½ pound (2 sticks) unsalted butter (preferably European style), at room temperature and sliced
  • ½ pound finely grated Parmesan cheese (preferably Parmigiano Reggiano)
  • Kosher salt, to taste

Instructions

  1. Boil and season water: Bring a large pot of water to a rolling boil, then add kosher salt generously to season. This helps flavor the pasta while it cooks.
  2. Cook pasta: Add the fettuccine to the boiling water and cook, stirring frequently especially during the first four minutes, then occasionally, following package instructions until al dente.
  3. Reserve pasta water and drain: Before draining, reserve 1 cup of the pasta cooking water for emulsifying the sauce. Drain the pasta well.
  4. Combine pasta and butter off heat: Return the drained pasta to the pot immediately off the heat. Add the sliced butter, a small pinch of kosher salt, half of the grated Parmesan, and about ¼ cup of the reserved pasta water. Toss vigorously to start emulsifying the sauce.
  5. Incorporate remaining cheese and adjust sauce: Add the remaining Parmesan cheese and additional pasta water as needed, continuing to toss vigorously until the cheese melts and the sauce becomes a smooth, creamy coating on the pasta. If the sauce is slow to melt, briefly return the pot to very low heat, stirring quickly to avoid curdling.
  6. Serve: Plate the pasta on warmed dishes to keep it hot. Garnish with extra Parmesan cheese and freshly ground black pepper to taste.

Notes

  • Save reserved pasta water to reheat leftovers later, as it helps keep the sauce creamy and emulsified.
  • Warming plates before serving helps maintain the pasta’s temperature and sauce texture.
  • Using high-quality European-style unsalted butter and authentic Parmigiano Reggiano enhances the flavor and creaminess of the dish.

Find it online: https://justsosavory.com/the-original-fettuccine-alfredo-recipe/