epicurious3.2
Classic Fettuccine Alfredo
A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Carla Lalli Music📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●whisk
📝 Preparation Steps
1
Cook 12 oz. fettuccine or other long pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
. fettuccine or other long pasta12 oz
2
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in ¼ cup (½ stick) unsalted butter, cut into small pieces, no more than 1 Tbsp. at a time, until melted. Whisking constantly, gradually add ¾ cup finely grated Parmesan, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with freshly ground pepper and more cheese.
Freshly ground pepper
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...