Authentic Fettuccine Alfredo
Servings: 4
Calories: 979kcal
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!
Ingredients
SERVING SUGGESTION
- Roasted or chargrilled asparagus
Instructions
- Preheat your bowls (optional) – 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. 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 – 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).
- Reserve about 250 ml (1 cup) of the pasta cooking water (I use a mug to ladle it out), then drain the pasta.
- Melt the butter – 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.
- Add the pasta to the butter – Add the pasta to the pan with the melted butter and toss with tongs to coat evenly.
- Finish the sauce – Gradually add the parmesan, tossing with the tongs continuously until the cheese is melted and forms a creamy sauce with the butter.
- 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). Season with salt and pepper to taste.
- Serve – Serve immediately in warm serving bowls, sprinkled with extra parmesan and extra cracked black pepper.
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).Nutrition Facts
Authentic Fettuccine Alfredo
Amount per Serving
Calories
979
% Daily Value*
Fat
65
g
100
%
Saturated Fat
39
g
244
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
17
g
Cholesterol
244
mg
81
%
Sodium
638
mg
28
%
Potassium
294
mg
8
%
Carbohydrates
73
g
24
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
28
g
56
%
Vitamin A
1917
IU
38
%
Calcium
494
mg
49
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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