Description
This authentic alfredo sauce recipe is made with four simple ingredients: fettuccine pasta, parmigiano cheese, butter, and freshly cracked pepper. This is the original Italian recipe for fettuccine alfredo.
Ingredients
Scale
- ½ cup grass fed butter, at room temperature; divided
- 1 pound fettuccine pasta, preferably bronze cut
- 1½ cups microbial-rennet Parmigiano-Reggiano cheese, finely grated
- Freshly ground black pepper, to taste (optional)
Instructions
- Step: Divide the butter into six equal pieces, then place half of the butter on a large serving platter.
- Step: In a large pot of boiling salted water, cook the fettuccine until al dente according to package directions; save 1 cup of the starchy pasta water before straining.
- Step: Add half the pasta water (½ cup) to the serving platter with the butter and stir to melt the butter.
- Step: Add the hot pasta to the serving platter and mix using kitchen tongs until the butter sauce coats all the strands of pasta.
- Step: Add the rest of the butter and pasta water; mix with kitchen tongs until a smooth, creamy sauce forms. Add the freshly grated parmigiano cheese and keep mixing until it’s fully melted and well combined.
- Step: Serve immediately, topping individual portions with extra parmigiano cheese and freshly grated black pepper if desired.
Notes
Salt the water to flavor the pasta. Use a microplane for the finest grate to ensure the smoothest sauce. Reheat leftovers on the stovetop with a splash of milk or pasta water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 524 kcal
- Sugar: 2 g
- Sodium: 538 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 121 mg
Keywords: Authentic Alfredo Sauce, Italian Pasta, Fettuccine Alfredo, Roman Pasta, Creamy Pasta