Description
The original Fettuccine Alfredo – called fettuccine al burro in Italy – is a simple pasta dish consisting of fettuccine tossed with lots of butter and parmesan.
Ingredients
Scale
- 1 pound dried or fresh fettuccine pasta
- ½ pound (2 sticks) unsalted butter, room temperature and sliced
- ½ pound finely grated parmesan cheese (Parmigiano Reggiano)
- Kosher salt, to taste
Instructions
- Step 1: Bring a large pot of water to a boil, then salt generously with kosher salt. Cook the fettuccine, stirring often during the first 4 minutes and occasionally after that, according to package directions, until al dente.
- Step 2: Drain the pasta, reserving 1 cup of pasta water.
- Step 3: Return the pasta to the pot, off heat, and stir in the sliced butter, a small pinch of salt, half the cheese and a splash of the reserved pasta water (about ¼ cup). Toss the pasta vigorously, adding the rest of the cheese and more pasta water as needed for the sauce to emulsify. If you are having trouble getting the cheese to melt quickly, turn the heat on low under the pot.
- Step 4: Serve on warmed plates with more parmesan cheese and a fresh grinding of black pepper.
Notes
To prevent the sauce from solidifying, warm your plates in the oven at 150ºF for 15 minutes or run them under hot water before plating. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over medium-low heat with extra butter and reserved pasta water.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1064 kcal
- Sugar: 3 g
- Sodium: 938 mg
- Fat: 66 g
- Saturated Fat: 40 g
- Unsaturated Fat: 22 g
- Trans Fat: 2 g
- Carbohydrates: 83 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 256 mg
Keywords: Fettuccine Alfredo, fettuccine al burro, Italian pasta, comfort food, butter and parmesan