Fettuccine Alfredo
An iconic Italian pasta dish originating from Rome, famously embraced across European and American tables alike. This rich, comforting recipe relies on just three premium ingredients to achieve its signature velvety texture. Naturally vegetarian and nut-free, it provides a high-energy meal built around classic dairy and grain components. Pairs perfectly with a crisp rocket and tomato salad for a balanced, restaurant-quality weeknight dinner.
Ingredients
Ingredients
Method
Preparation
Melt the butter in a pan large enough to hold the pasta later, then immediately remove from the heat and let it cool slightly.
Bring a large pot of salted water to a boil and cook the fettuccine until it is al dente.
Assembly
Drain the pasta, reserving some of the cooking water, and transfer the damp fettuccine directly into the pan with the melted butter.
Toss gently off the heat, gradually raining in the grated Parmigiano Reggiano along with small splashes of the warm pasta water to emulsify the cheese into a smooth, velvety sauce.
Chef's Notes
Serve immediately while warm and creamy. Leftovers can be stored in an airtight container in the fridge for one day and baked.