Fettuccine Alfredo
The true Roman original: fresh fettuccine tossed with butter, Parmigiano-Reggiano, and starchy pasta water until silky — no cream involved.
Vegetarian
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g fresh fettuccine
- 115g unsalted butter, cut into cubes, at room temperature
- 150g Parmigiano-Reggiano, finely grated, plus more to serve
- Salt, for the pasta water
- Black pepper, to taste
Steps
- Bring a large pot of well-salted water to a boil and cook the fettuccine until just al dente.
- Just before draining, reserve at least 1 cup of the starchy pasta cooking water.
- In a wide, warm serving bowl or pan, add the butter and a splash of the hot pasta water, stirring to melt.
- Add the drained (still dripping) pasta to the butter and toss vigorously.
- Add the Parmigiano-Reggiano gradually, tossing constantly and adding more hot pasta water as needed, until the cheese and butter emulsify into a silky, clinging sauce.
- Season with black pepper and serve immediately with extra Parmigiano-Reggiano on top.