Alfredo Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 -6 servings
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Calories
786 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Alfredo Recipe
Description
This Alfredo recipe uses fresh fettuccine cooked to al dente in salted water. Butter is divided and melted with reserved starchy pasta water to create a base for the sauce. The hot pasta is tossed with these until coated, then cheese is stirred in to produce a smooth, creamy consistency. Freshly grated Parmigiano cheese is key to achieve a silky sauce that clings to every strand.
The method highlights the importance of saving pasta water to loosen the sauce without cream, relying on butter and cheese melting together. Black pepper is optional for seasoning. The sauce's texture benefits from finely grated cheese that melts quickly for a smooth finish.
Serve immediately for best texture and flavor. Extra parmigiano can top the dish. For storage, leftovers should be kept refrigerated and reheated gently with a bit of water and cheese to maintain creaminess.
Ingredients
- 1 lb Fettuccine pasta 454 gr
- 1 ½ cups Parmigiano Cheese fresh finely grated, divided, more for serving
- ½ cup butter 113 gr, good quality grass feed; divided; at room temperature
- black pepper optional, freshly ground, to taste
Instructions
- Divide the butter into six equal pieces. Add half of the butter to a large serving platter.
- In a large pot of boiling salted water cook the fettuccine until al dente according to package directions. Save 1 cup of the starchy pasta water before staining.
- Add half the pasta water (1/2 cup) to the serving platter with the butter. Stir the butter with the hot pasta water to melt the butter. Add the hot pasta to the serving platter. Using kitchen tongs, mix the until butter sauce coats all the strands of pasta.
- Add the rest of the butter and pasta water. Mix the pasta with the kitchen tongs until a smooth, creamy sauce forms. Keep moving the pasta until all the butter melts.
- Add the freshly grated parmigiano cheese and mix to combine.
- Top with extra parmigiano cheese and freshly grated pepper- if desired.
Notes
- Salt pasta water to flavor noodles internally during cooking.
- Use freshly grated Parmigiano cheese from a block for best melting and flavor.
- Reserve pasta water to help make a smooth, creamy sauce without cream.
- Serve immediately to preserve sauce texture; reheat leftovers gently with added water and cheese.
- Avoid imitation cheeses to prevent clumpy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 82g | 27% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 807mg | 34% |
| Potassium | 318mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1072IU | 21% |
| Calcium | 491mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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