Pasta
Fettuccine Alfredo
The original Roman version: fettuccine tossed with butter and parmesan into a silky sauce, with no cream at all.
- 20 min5 prep · 15 cook
- EasyDifficulty
- 660 kcalper serving
Ingredients
4 servings
- Fettuccine400 g
- Butter, softened100 g
- Parmesan, finely grated120 g
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Bring a large pot of salted water to the boil.
- 2
Cut the butter into pieces and put it in a large warm pan.
- 3
Cook the fettuccine until al dente.
- 4
Lift the pasta into the pan with a ladle of its cooking water and toss until the butter melts.
- 5
Add the parmesan a handful at a time, tossing constantly, until the sauce is creamy and coats the pasta.
- 6
Serve right away with a little black pepper.
Tips and questions
- Does real Alfredo have cream?
- No. The Roman original is just butter, Parmesan and pasta water; cream is an American addition.
- Why did the sauce split or clump?
- Use finely grated real Parmigiano, add it off the heat a little at a time and keep tossing with hot pasta water.
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