Classic Fettuccine Alfredo
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A luxurious and indulgent classic Fettuccine Alfredo recipe that sticks to the traditional Italian roots with only three main ingredients. This recipe emphasizes the importance of using high-quality ingredients and the right techniques to achieve a creamy, silky sauce without the use of cream.
00:15:00 total
Serves 4
medium
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Ingredients
- Fettuccine pasta - 1 pound (preferably fresh for best results)
- Unsalted butter - 1 pound (high-quality, with high butterfat content)
- Parmigiano Reggiano cheese - 3/4 to 1 pound (aged 24-30 months, finely grated)
- Pasta water - watch the video to see (to adjust sauce consistency)
Instructions
- Prepare the pasta water: Use a smaller pot of water than usual to boil the pasta, aiming for extra starchy water which will help emulsify the sauce.
- Cook the pasta: Cook the fettuccine just past al dente, especially if using dry pasta, to ensure it's sufficiently silky for the Alfredo sauce.
- Mix pasta with butter: Drain the pasta and immediately mix it with the butter in a large bowl, allowing some pasta water to mix in for the sauce.
- Add Parmigiano Reggiano: Gradually add the grated cheese to the pasta, stirring and adding pasta water as needed to achieve a creamy consistency.
- Serve immediately: Serve the Fettuccine Alfredo immediately to enjoy its creamy texture at its best. Optionally, have extra grated cheese available for guests to add to taste.
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