Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 680
Total Fat: 37 g
Saturated Fat: 23 g
Carbohydrates: 58 g
Dietary Fiber: 3 g
Sugar: 2 g
Protein: 28 g
Cholesterol: 95 mg
Sodium: 690 mg

Total: 20 min
Active: 10 min

Discover the true magic of classic Roman fettuccine Alfredono cream required! This authentic gem transforms simple ingredients into a luxuriously creamy sauce, perfect for busy nights when you crave indulgent comfort food without the fuss. Ready in just 20 minutes, it'll make you feel like a Roman chef in your own kitchen.

Kosher salt
12 tablespoons (1 sticks) unsalted butter, cut into small cubes
6 ounces Parmesan, freshly grated (about 2 cups)
1 pound dried fettuccine
Freshly ground black pepper

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Bring a large pot of salted water to a boil. Place the butter and cheese in a large bowl and set aside.
Add the fettuccine to the boiling water and cook, stirring occasionally, per package directions for al dente. Reserve 1 cup pasta water, drain, and transfer to the bowl. Toss gently with tongs, adding pasta water as needed for a silky sauce. Finish with fresh black pepper.

Watch the starchy pasta water work its magic, emulsifying high-quality butter and freshly grated Parmesan into a velvety coating that clings to every noodle. It's pure indulgence in minutesyour taste buds will thank you!

For peak flavor, splurge on real Parmigiano-Reggiano; its superior melt and boldness shine here. Skip pre-grated cheesethose anti-caking agents ruin the texture. Unsalted butter lets you season perfectly with the salty pasta water and cheese.

Serve hot with extra pepper. Balance the richness with a crisp salad or veggies, or amp it up with grilled chicken, shrimp, or mushrooms. This pure version steals the show every time!

Honor Rome's origins: Created in the early 1900s by Alfredo di Lelio for his wife, it wowed stars like Mary Pickford. Ditch the creamy American twistembrace the buttery original.

Pro Tips: Cube butter as water heats; grate cheese fresh for flawless melting. Thin sauce with pasta water splashes if neededit should hug the noodles lusciously.

Storage: Refrigerate airtight up to 2 days. Reheat stovetop with milk or pasta water for creamy revival; microwave and stir often.

Scale It Up: Double for crowds using a wide pot. Beginner-friendlythe toss creates sauce intuitively. Get cooking and savor the silkiness!

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