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Fettuccine Alfredo

This classic Fettuccine Alfredo recipe creates a luxurious, creamy sauce without using heavy cream. It relies on the simple magic of butter, finely grated Parmesan, and starchy pasta water to emulsify into a rich, velvety coating for al dente fettuccine. Quick to prepare, it delivers an elegant Italian main course with minimal ingredients, highlighting the quality of each component.
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Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2110
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup ½ stick unsalted butter, cut into small pieces
  • ¾ cup finely grated Parmesan plus more for serving
  • Freshly ground black pepper

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Colander For draining pasta
  • 1 Large Sauté Pan or Skillet For finishing the sauce and tossing pasta
  • 1 Tongs For handling pasta and tossing
  • 1 Wooden Spoon or Rubber Spatula For stirring and gently scraping

Method
 

  1. Bring a large pot of generously salted water to a rolling boil.
  2. Add the fettuccine to the boiling water and cook according to package directions until al dente, usually about 8-10 minutes.
  3. Before draining, reserve at least 1 cup of the starchy pasta cooking water. This is crucial for the sauce.
  4. Drain the pasta thoroughly but do not rinse.
  5. While the pasta cooks, melt the unsalted butter in a large, shallow sauté pan or skillet over medium-low heat.
  6. Add the drained hot fettuccine directly to the pan with the melted butter. Toss gently to coat the pasta.
  7. Immediately begin adding the finely grated Parmesan cheese in small increments, tossing continuously. Gradually add a splash or two of the reserved hot pasta water (1-2 tablespoons at a time), tossing vigorously to emulsify the butter, cheese, and water into a smooth, creamy sauce.
  8. Continue this process, adding more cheese and pasta water as needed, until the sauce is glossy and coats the pasta beautifully. The amount of pasta water may vary.
  9. Season generously with freshly ground black pepper. Taste and adjust salt if necessary, remembering Parmesan is salty.
  10. Serve immediately on warmed plates, garnished with additional grated Parmesan and a final grind of black pepper, if desired.

Notes

Authentic Alfredo relies on emulsification, not cream. The starch from the pasta water is vital; reserve at least 1 cup. Use high-quality unsalted butter and freshly grated Parmesan for the best flavor and texture; pre-grated cheese often contains anti-caking agents that hinder emulsification. Toss vigorously and continuously to create a smooth, glossy sauce that clings to the pasta. Serve immediately, as the sauce can tighten quickly. Do not overcook the pasta; aim for al dente as it will continue to cook slightly when tossed with the hot sauce. A pinch of nutmeg can enhance the flavor.