fettucini alfredo recipe
A classic, creamy fettuccine Alfredo made with butter, Parmesan, and a splash of pasta water for a silky sauce. Ready in about 25 minutes and best served right away.
Equipment
- Electric mixer Hand mixer or stand mixer works.
- Large pot For boiling the pasta.
- Colander To drain the pasta.
- Measuring cup For reserving pasta water.
- Large mixing bowl To combine pasta with the butter-cheese mixture.
Ingredients
- 2 sticks butter, room temperature
- 0.5 pound Parmesan cheese, grated, plus more for serving
- 1 to taste coarse salt
- 1 to taste freshly ground black pepper
- 1 pound fettuccine
Instructions
- Using an electric mixer, beat the room-temperature butter and grated Parmesan until creamy and smooth. Season with a pinch of black pepper.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente (about 12 minutes). Reserve 1 cup of pasta water, then drain.
- Add the hot drained fettuccine to the butter-cheese mixture. Toss with 1/2 teaspoon salt and 1/4 cup reserved pasta water. Add more pasta water as needed until glossy and silky. Serve immediately with extra Parmesan and black pepper.
Notes
Tips: Use freshly grated Parmesan for the smoothest melt. Reserve pasta water and add it slowly until the sauce turns glossy. Serve immediately for the best texture.
Nutrition
Calories: 1050kcalCarbohydrates: 75gProtein: 35gFat: 62gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 160mgSodium: 900mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 25IUCalcium: 45mgIron: 15mg
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