Description
This rich, creamy, authentic alfredo sauce recipe is tossed with fresh fettuccine pasta for the perfect easy-to-make meal.
Ingredients
Scale
- 8 tablespoons unsalted butter, cubed
- ¾ cup freshly grated parmesan cheese + ¼ cup for garnish
- ½ cup of hot pasta water
- 1 pound dried fettuccine or 1 ½ pounds fresh fettuccine pasta
- Sea salt and pepper to taste
Instructions
- Step: Start by adding the cubed unsalted butter to a large bowl or frying pan.
- Step: Next, sprinkle half of the parmesan cheese over top of the butter.
- Step: Drop the fettuccine pasta in a large pot of boiling salted water.
- Step: Drain the pasta and add it to the bowl with the butter and parmesan cheese.
- Step: Add about ½ cup of hot pasta water to the bowl as well.
- Step: Begin tossing the pasta by slightly dipping the bowl down, sharply pushing it forward, then immediately bring it back.
- Step: While tossing, begin to sprinkle in the remaining parmesan cheese.
- Step: Season with salt and pepper.
- Step: Serve with additional parmesan cheese. Add optional garnish of chopped fresh flat-leaf Italian parsley.
Notes
Make-Ahead: This recipe is meant to be served as soon as it is done cooking. Store covered in the refrigerator for up to 4 days. If the cheese begins to clump, turn off the heat immediately. If parmesan is not available, use pecorino romano as a substitute.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 710 kcal
- Sugar: 2 g
- Sodium: 329 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 81 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 168 mg