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–+ servings
Fettucine in alfredo sauce in a pan with tongs.
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5 from 1 vote

Authentic Fettuccine Alfredo

A creamy and delicious authentic fettuccine alfredo made in under 20 minutes. No cream is necessary with this classic butter and pasta dish.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6 Servings
Calories: 492kcal
Author: Vincent DelGiudice
Cost: $5

Equipment

  • 1 large saucepan
  • 1 large pot

Ingredients

  • ½ cup butter
  • 1 lb fettuccine
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 cup parmigiano

Instructions

  • Boil a large pot of water. Boil the fettuccine to al dente.
  • Bring a large saucepan to medium heat. Add the butter to the pan and melt completely.
  • Add 1 cup of pasta water to the pan with the butter and combine.
  • Add the al dente pasta to the pan and toss well. The sauce should start to thicken as you toss the pasta with it. Keep some pasta water ready to add more if necessary.
  • Remove the pan from the heat and slowly stir in the cheese until thoroughly combined. Add more pasta water when necessary to make the sauce more creamy. If you notice the sauce getting too thick, add more pasta water.

Notes

  1. Starchy pasta water is the key to authentic alfredo. Make sure to save extra pasta water to use. 
  2. Remove the pan from the heat when adding parmigiano cheese. If the pan is too hot, the cheese will stick to the pan.  
  3. Toss and stir the pasta quickly when adding the cheese. Add more pasta water if the sauce starts to thicken or stick to the pan. 

Nutrition

Calories: 492kcal | Carbohydrates: 55g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 792mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 651IU | Calcium: 229mg | Iron: 2mg