Italian · easy
Fettuccine Alfredo
Silky Roman fettuccine tossed tableside with butter and Parmigiano until every ribbon shines with a simple, luxurious sauce.
Steps
- 01
Bring a large pot of salted water to a boil. Warm a serving bowl with hot water, then dry it.
~5 min
- 02
Cook fresh fettuccine until al dente, 2–3 minutes. Dried fettuccine will take longer—taste as you go.
~3 min
- 03
Place room-temperature butter in the warm serving bowl and mash lightly with a fork.
~1 min
- 04
Reserve pasta water, then transfer fettuccine directly into the butter bowl. Toss to melt the butter over every ribbon.
~1 min
- 05
Add Parmigiano in stages, tossing and adding pasta water until a creamy emulsion coats the noodles.
~3 min
- 06
Season with black pepper and a whisper of nutmeg if using. Serve immediately with more cheese.
~1 min
Tips
- Authentic Alfredo uses only butter, cheese, and pasta water—no cream required.
- Warm the serving bowl so the emulsion stays fluid and glossy.
- Fresh egg pasta absorbs the sauce beautifully; dried fettuccine also works if cooked carefully.