Fettuccine Alfredo
Ribbons of pasta in a glossy butter-and-Parmesan sauce. The authentic version uses no cream — just butter, cheese, and starchy pasta water emulsified into silk.
by Culicious Kitchen
Ingredients
- 400 g fettuccine
- 100 g unsalted butter
- 120 g Parmesan
- salt
- black pepper
Method
- 1
Bring a large pot of water to a boil and salt it generously. Use a bit less water than usual — you want it extra starchy, which helps the sauce.
- 2
Add the fettuccine and cook to al dente, usually 9-11 minutes. Stir in the first minute to stop sticking.
- 3
While the pasta cooks, put the cubed butter in a large warm bowl or wide pan (off the heat). It will melt gently from the pasta's heat later.
- 4
Just before draining, scoop out 1.5 cups of the starchy pasta water — you'll need it.
- 5
Drain the pasta and immediately add it to the butter. Toss with tongs until the butter melts and coats the noodles.
- 6
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.