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Authentic Fettuccine Alfredo with fresh grated Parmigiana Reggiano cheese.
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5 from 3 votes

Authentic Fettuccine Alfredo

This authentic fettuccine Alfredo recipe has only 4 ingredients and can be made in 30 minutes! No cream is used in this recipe, just like the original recipe from Rome. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: pasta
Cuisine: Italian
Keyword: Fettuccine Alfredo
Servings: 6 servings
Calories: 557kcal
Author: Erica Walker

Ingredients

  • 16 ounces fettuccine (or tagliatelle)
  • salt (to taste)
  • 1/2 cup butter
  • 2 cups freshly grated Parmigiano Reggiano (or to taste)

Instructions

  • Bring a large pot of salted water to a rolling boil. If you aren't sure how much salt to use, start with 1 tablespoon.
    Add fettuccine and boil for 11-12 minutes or the amount of time specified on the package. You want the noodles to be al dente. Stir often. Do not overcook!
    Fettuccine noodles in a pot of boiling water
  • While noodles are boiling remove a mug full of pasta water and set aside.
    Pasta water being removed from a large pot with a mug
  • About 5 minutes before the pasta is finished, add butter to a large skillet or ceramic Dutch oven. Heat over low heat and allow butter to melt.
    Butter being melted in a pot on the stove
  • When pasta is finished cooking, drain and add to the skillet.
    Fettuccine noodles being lifted from a pot of boiling water
  • Slowly add shredded Parmigiano Reggiano by sprinkling over the pasta and tossing with tongs. Alternate with a little pasta water until a cream sauce is formed with the noodles. You may not need all of the reserved pasta water.
    Fettuccine noodles in a pot with parmesan cheese sprinkled over the top
  • Continue until the pasta is coated with sauce and you have reached your desired consistency. Taste as you go until you get it just right.
    Fettuccine Alfredo being lifted from a pot with tongs
  • Serve immediately with extra Parmigiano Reggiano if desired.
    Authentic Fettuccine Alfredo with fresh grated Parmigiana Reggiano cheese.

Video

Notes

  • Use freshly grated Parmigiano Reggiano for the best flavor and smoothest sauce.
  • Save hot pasta water before draining so you can loosen the sauce as needed.
  • Keep the heat low so the cheese melts smoothly.
  • This pasta is best served immediately.
  • For the most authentic version, skip the cream and garlic.
  • Tagliatelle is the best substitute for fettuccine.
  • A good quality butter, cheese, and pasta make a big difference in this recipe.

Nutrition

Calories: 557kcal | Carbohydrates: 55g | Protein: 23g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 672mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 780IU | Calcium: 426mg | Iron: 2mg