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A plate of authentic fettuccine Alfredo with a twisted forkful, topped with freshly cracked black pepper.

Authentic Fettuccine Alfredo

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5 from 4 reviews

This Authentic Fettuccine Alfredo recipe features a rich, creamy sauce made simply with butter and Parmigiano-Reggiano cheese. Classic Italian flavours in minutes, perfect for busy weeknights!

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 400 g (14 oz) fettuccine (see note 1)
  • 250 g (9 oz) unsalted butter, cut into 1.5 cm (½ inch) cubes
  • 1½ cups (150 g) freshly grated parmesan (see note 2)
  • Salt, to taste
  • Cracked black pepper, to taste

SERVING SUGGESTION

  • Roasted or chargrilled asparagus

Instructions

Preheat your bowls (optional)

  1. OVEN – Preheat the oven to 80°C (175°F) (60°C/150°F fan-forced). Place your individual serving plates or bowls in the oven for 10–15 minutes until they are warm to the touch.
  2. MICROWAVE – If using microwave-safe bowls, place them in the microwave, one at a time. Heat for 1–2 minutes on high until warm.

Cook the pasta

  1. Bring a large pot of salted water to the boil. Add the fettuccine and cook according to the packet instructions, less 1 minute (the pasta will finish cooking in the sauce).
  2. Reserve about 1 cup (250 ml) of the pasta cooking water (I use a mug to ladle it out), then drain the pasta.

The sauce

  1. Meanwhile, while the pasta is cooking, place the butter in a large, deep, heavy-based pan over medium–low heat. As soon as the butter has melted, turn the heat off.
  2. Add the pasta to the pan with the melted butter and toss with tongs to coat evenly.
  3. Gradually add the parmesan, tossing with the tongs continuously until the cheese is melted and forms a creamy sauce with the butter.
  4. Add the reserved pasta cooking water, 1–2 tablespoons at a time, tossing the pasta with the tongs until the desired consistency is reached (I normally use the entire cup of water).
  5. Season with salt and cracked black pepper to taste.
  6. Serve immediately in warm serving bowls, sprinkled with extra parmesan and extra cracked black pepper.

Equipment

Notes

Note 1 – If you like, you can use fresh pasta from the refrigerator section of the supermarket, which cooks in even less time.

Note 2 – Try and get your hands on Parmigiano-Reggiano, which is similar to parmesan, but is aged for a minimum of 12 months, providing so much more flavour! If you only have ordinary parmesan, you can absolutely use that instead. Just make sure it’s freshly grated – pre-grated parmesan cheese contains anti-caking agents that stop it melting smoothly into the sauce. If you are wanting to make this a vegetarian recipe, make sure you opt for vegetarian parmesan made with no animal rennet.

Make ahead

This recipe is best enjoyed fresh, but you can cut the butter and grate the cheese in advance to save time. Store them separately, refrigerated in airtight containers until ready to use.

Leftovers

This recipe is best made and eaten immediately, however leftovers can be stored in the refrigerator for up to 2 days. Most of the sauce will absorb into the pasta during the reheating process, but you can add 1 tablespoon of water prior to reheating to help loosen the sauce. It is best reheated in the microwave to avoid the pasta drying out. Not suitable to freeze (the pasta turns mushy).

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Mains, Pasta
  • Method: Toss, Pan
  • Cuisine: Italian

Find it online: https://simplehomeedit.com/recipe/authentic-fettuccine-alfredo/