Classic Fettuccine Alfredo
Experience the true taste of Rome with this authentic Fettuccine Alfredo. A luxurious, silky sauce made from just high-quality butter, parmesan cheese, and a splash of pasta water.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Cook fettuccine until just al dente.
- 2
While pasta is cooking, melt the butter in a large wide pan over low heat.
- 3
When the pasta is ready, use tongs to transfer it directly from the pot into the pan with the butter. Do not drain the pasta water.
- 4
Add a splash (about 1/4 cup) of the starchy pasta water to the pan.
- 5
Remove the pan from the heat. Gradually add the grated Parmesan cheese, tossing constantly with tongs to create a creamy, emulsified sauce.
- 6
If the sauce is too thick, add more pasta water a tablespoon at a time until silky.
- 7
Serve immediately with a generous amount of cracked black pepper.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Can I use cream?
Traditional Alfredo doesn't use cream; the creaminess comes from the emulsion of butter, cheese, and pasta water.
Why is my cheese clumping?
The pan was likely too hot. Ensure you remove it from the heat before adding the cheese.