The Original Fettuccine Alfredo
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
17 mins
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Servings
4
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Calories
1064 kcal
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Course
Main Course
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Cuisine
Italian
The Original Fettuccine Alfredo
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The original Fettuccine Alfredo – called fettuccine al burro in Italy – is a simple pasta dish consisting of fettuccine tossed with lots of butter and parmesan. With only 4 ingredients and ready in 15 minutes, this recipe is perfect to have on hand for when you are craving easy comfort food!
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Ingredients
- 1 pound dried or fresh fettuccine pasta
- 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
- Bring a large pot of water to a boil, then salt generously with kosher salt. Cook the fettuccine, stirring often during the first 4 minutes and occasionally after that, according to package directions, until al dente.
- Drain the pasta, reserving 1 cup of pasta water (or more to reheat the pasta later, if you predict you will have leftovers).
- Return the pasta to the pot, off heat, and stir in the sliced butter, a small pinch of salt, half the cheese and a splash of the reserved pasta water (about ¼ cup). Toss the pasta vigorously, adding the rest of the cheese and more pasta water as needed for the sauce to emulsify. If you are having trouble getting the cheese to melt quickly, it's okay to turn the heat on low under the pot. Just work quickly so the sauce doesn't curdle.
- Serve on warmed plates (see notes) with more parmesan cheese and a fresh grinding of black pepper.
Notes
- How to Warm Plates
- Stack your plates or bowls and place them in the oven, at its lowest setting (usually 150ºF), for 15 minutes. Alternatively, if your plates/bowls are not oven safe, just run them under hot water and dry with a kitchen towel before plating the food.
- Authentic Alfredo sauce tends to want to solidify when served in cold plates, due to the temperature shock.
- Storage and Reheating
- While fettuccine Alfredo tastes best when freshly made, that doesn't mean you shouldn't enjoy your leftovers!
- The leftovers will keep in the fridge for up to 5 days, stored in an airtight container. They do not freeze well.
- Reheat on the stove, over medium-low heat, adding more water (or pasta water, if you remembered to save extra) and butter.
- Nutrition
- Trust me, you won't want to look at the nutrition numbers for this recipe. Life is too short for that! 😂
Nutrition Information
Show Details
Calories
1064kcal
(53%)
Carbohydrates
83g
(28%)
Protein
37g
(74%)
Fat
66g
(102%)
Saturated Fat
40g
(200%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
256mg
(85%)
Sodium
938mg
(39%)
Potassium
342mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1930IU
(39%)
Calcium
725mg
(73%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1064 kcal
% Daily Value*
| Calories | 1064kcal | 53% |
| Carbohydrates | 83g | 28% |
| Protein | 37g | 74% |
| Fat | 66g | 102% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 256mg | 85% |
| Sodium | 938mg | 39% |
| Potassium | 342mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1930IU | 39% |
| Calcium | 725mg | 73% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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