Fettuccine Alfredo Recipe – Creamy Italian Pasta with Butter,

Fettuccine Alfredo Recipe – Creamy, comforting, and irresistibly rich — few dishes embody indulgence quite like the Fettuccine Alfredo Recipe. This classic Italian pasta dish is a silky symphony of butter, Parmesan cheese, and tender ribbons of fettuccine, tossed together to create a sauce so luxurious that it feels like a warm hug in a bowl.

• Save

While many associate Fettuccine Alfredo with heavy cream sauces served in American restaurants, the original Italian version is surprisingly simple — made only with butter (burro), Parmesan (Parmigiano-Reggiano), and pasta water.

Recipe Overview

Prep Time: 10 minutes
Active Cooking Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Cuisine: Italian
Course: Main Course / Dinner
Servings: 4 people
Calories: Approximately 580 kcal per serving

Equipment Needed

• Large pot for boiling pasta

• Large skillet or sauté pan

• Wooden spoon or tongs

• Cheese grater (fine)

• Measuring cups and spoons

• Colander

 Ingredients

• Fettuccine pasta – 400 grams (14 oz)

• Unsalted butter – ½ cup (1 stick or 115 grams)

• Freshly grated Parmesan cheese – 1 ½ cups (about 150 grams)

• Salt – to taste

• Freshly ground black pepper – to taste

Instructions

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. The water should be as salty as the sea — this is your first layer of flavor. Add the fettuccine and cook until al dente, typically about 8–10 minutes (or follow package instructions).

Before draining, reserve 1 cup of the hot, starchy pasta water — this will help emulsify your sauce later. Drain the pasta but do not rinse it.

Step 2: Prepare the Sauce Base

In a large skillet or sauté pan, melt the butter over low to medium heat. If you’re adding garlic for extra flavor, sauté it in the butter for 30 seconds until fragrant but not browned.

Step 3: Create the Creamy Alfredo Sauce

Reduce the heat to low and begin adding freshly grated Parmesan cheese a little at a time, whisking or stirring constantly. Slowly add a few splashes of the reserved pasta water to help the sauce come together.

The key here is emulsification — the butter, cheese, and water blend into a creamy, glossy sauce without separating. If it seems too thick, add a bit more pasta water until the desired consistency is achieved.

Tip: Use high-quality Parmesan or Parmigiano-Reggiano for the best texture and flavor. Pre-grated cheese often contains anti-caking agents that prevent smooth melting.

Step 4: Combine the Pasta and Sauce

Add the hot, cooked fettuccine directly to the pan with the sauce. Toss well using tongs so that every strand is coated in the creamy mixture. Continue tossing for 1–2 minutes over low heat until the sauce clings perfectly to the pasta.

If you’re using heavy cream (American version), you can stir it in at this stage and heat gently until the sauce thickens slightly.

Step 5: Finish and Serve

Taste and season with freshly ground black pepper (and salt, if needed). Garnish with chopped parsley or an extra sprinkle of Parmesan cheese.

Serve immediately while hot and creamy — Alfredo sauce thickens as it cools, so it’s best enjoyed fresh from the pan.

Nutrition Information (Per Serving)

Tips for Perfect Fettuccine Alfredo

1. Use fresh Parmesan: It melts smoothly and ensures a silky sauce.

2. Avoid overheating: High heat can cause the butter and cheese to separate.

3. Don’t skip pasta water: It’s the secret to a cohesive, creamy texture.

4. Serve immediately: The sauce continues to thicken off the heat.

5. Upgrade your pasta: Try making fresh fettuccine for an authentic touch.

Conclusion

The Fettuccine Alfredo Recipe proves that simplicity can be the height of elegance. With just butter, Parmesan, and pasta, you can create a dish that feels luxurious and deeply comforting. It’s the perfect recipe for when you crave something rich yet straightforward — an Italian classic that never goes out of style.