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Fettuccine Alfredo
20 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
850 kcalCalories
35 gProtein
60 gCarbs
50 gFat

Per serving · Approximate values estimated by AI

DinnerLunch

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.

Ingredients

Servings4
  • 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. 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. 2

    While pasta cooks, melt butter in a large skillet over medium heat.

  3. 3

    Add heavy cream to the skillet and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.

  4. 4

    Remove skillet from heat. Gradually whisk in the grated Parmigiano-Reggiano cheese until the sauce is smooth and creamy.

  5. 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. 6

    Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmigiano-Reggiano.

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