Fettuccine Alfredo (Traditional)
Traditional dish · Italian
The classic Roman dish, made with just a few high-quality ingredients: fresh fettuccine, butter, Parmigiano-Reggiano cheese, and a touch of pasta water to create a creamy, emulsified sauce.
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Ingredients
- Fettuccine pasta1 pound
- Unsalted butter1 cup (2 sticks)
- Parmigiano-Reggiano cheese, finely grated1.5 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook fettuccine in a large pot of generously salted boiling water until al dente. Reserve about 1.5 cups of pasta water before draining.
- 2
While pasta cooks, melt butter in a large skillet over medium heat.
- 3
Add the drained hot fettuccine to the skillet with the melted butter. Toss to coat.
- 4
Remove skillet from heat. Gradually add the grated Parmigiano-Reggiano cheese, tossing continuously. Add reserved pasta water, a little at a time, until a smooth, creamy sauce forms and coats the pasta.
- 5
Season with salt and freshly ground black pepper to taste. Serve immediately.
