Fettuccine Alfredo
Traditional dish · Italian
The quintessential Fettuccine Alfredo, a rich and creamy pasta dish originating from Rome. Made with just a few high-quality ingredients, its simplicity is its strength.
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Ingredients
- Fettuccine pasta1 pound
- Unsalted butter1/2 cup (1 stick)
- Heavy cream1 cup
- Parmigiano-Reggiano cheese, finely grated1 1/2 cups
- Saltto taste
- Black pepper, freshly groundto taste
Steps
- 1
Cook fettuccine in a large pot of generously salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, melt butter in a large skillet over medium heat.
- 3
Add heavy cream to the skillet and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- 4
Remove skillet from heat. Gradually whisk in the grated Parmigiano-Reggiano cheese until the sauce is smooth and creamy.
- 5
Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- 6
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmigiano-Reggiano.
