Fettuccine Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
720 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine Alfredo
Description
This Fettuccine Alfredo recipe focuses on emulsifying a simple sauce of butter and Parmigiano Reggiano cheese using starchy pasta water from cooking the noodles in minimal boiling water. This starchy water binds the cheese and butter and creates a creamy texture that clings to each strand of fettuccine. Butter provides richness, while the parmigiano adds savory and tangy notes. The method requires quick tossing of hot pasta in the cheese and butter mixture to melt ingredients evenly without clumping.
The pasta is cooked to al dente for proper bite and to ensure it can hold the sauce well. A small amount of water is added gradually if needed to achieve the desired creaminess. Salt is adjusted at the end to balance flavor. The optional heavy cream increases the smoothness and richness, making the sauce silkier.
Fettuccine Alfredo is best served immediately to preserve its smooth emulsion and fresh flavor. Grated parmigiano added at serving intensifies the cheesy notes. This classic style suits those who appreciate a traditional butter and cheese pasta without heavy additions.
Using very starchy pasta water is key, achieved by boiling pasta in a shallow amount of water. Storing leftovers is possible but reheat gently to maintain sauce texture. Substitute Grana Padano or Reggianato cheeses aged within 24 months for parmigiano.
Ingredients
- 1 pound Fettuccine pasta
- 1 tick butter cubed, unsalted
- 1 cup parmigiano reggiano finely grated, plus more for serving
- 1 cup water might not need it all but reserve just in case, reserved pasta water
- kosher salt to taste
- 1/4 cup heavy cream optional
Instructions
- Fill a large pot with water and 1 tablespoon kosher salt to only 3 inches high and bring to a boil. Once boiling, cook pasta to al dente and make sure to reserve at least 1 cup of the very starchy pasta water.
- While pasta is boiling set up a large bowl with the butter, grated cheese, and cream.
- Place the al dente pasta into the bowl along with a ladle of pasta water. Toss quickly to melt the butter and cheese. If too dry, add more of the reserved pasta water a bit at a time to get the perfect creamy consistency.
- Season with salt to taste and serve immediately.
Notes
- Cook pasta with minimal water to maximize starch in the reserved cooking water, essential for a creamy sauce.
- Use only one tablespoon kosher salt due to the low water amount to avoid oversalting.
- Cream is optional; omit it for a traditional butter and cheese sauce.
- Substitute Grana Padano or Reggianato cheeses aged 24 months or less if Parmigiano Reggiano is unavailable.
- Serve immediately for best sauce texture; leftovers can be refrigerated up to 3 days and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 85.1g | 28% |
| Protein | 23.6g | 47% |
| Fat | 33.9g | 52% |
| Saturated Fat | 20.4g | 102% |
| Cholesterol | 92mg | 31% |
| Sodium | 1014mg | 42% |
| Potassium | 13mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 2.1g | 4% |
| Calcium | 269mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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