45min 4 ppl
Fettuccine Alfredo
20 minutes
2 people
Easy≤30 min & ≤6 steps
20 min · 6 steps
Easy: ≤30 min and ≤6 steps
560 kcalper person
Protein 20g
Carbs 64g
Fats 24g
About this dish
Fettuccine tossed with butter, parmesan, and just enough pasta water to create a glossy, naturally creamy sauce — the Roman original, made with three ingredients and perfect technique.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- unsalted buttercut into cubes, at room temperature60 g
- parmesanvery finely grated, plus extra to serve80 g
Dried Goods
- fettuccine200 g
Spices & Seasonings
- black pepper to taste
- salt to taste
Utensils
- large pot
- colander
- large warmed bowl
- tongs
- fine grater
- measuring jug
Method
1
Bring a large pot of heavily salted water to a boil.
Approx. 8 minutes
2
Cook the fettuccine according to packet instructions until al dente. Reserve 200ml pasta cooking water before draining.
Approx. 9 minutes
3
Place the butter in a large warmed bowl, or return the pasta to the drained pot over very low heat.
Approx. 1 minutes
4
Add the drained pasta and toss with the butter until it melts and begins to coat the strands.
Approx. 1 minutes
5
Add the parmesan and a splash of pasta water. Toss vigorously for 2 minutes, adding more pasta water a little at a time, until the sauce is silky and emulsified.
Approx. 2 minutes
6
Season generously with black pepper and serve immediately with extra parmesan.
Approx. 1 minutes
