Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb fettuccine, fresh if possible; 6 tbsp butter, unsalted; 1 ½ cups parmigiano-reggiano, finely grated; 1 tsp salt, for pasta water

A Roman classic of fettuccine tossed with butter and Parmigiano-Reggiano creating a silky, rich sauce.

Total time: 25 min
Prep: 10 min
Cook: 15 min
Serves: 4
Difficulty: Easy
Per serving: 520 kcal

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Ingredients

1 lb fettuccine, fresh if possible
6 tbsp butter, unsalted Swap
1 ½ cups parmigiano-reggiano, finely grated
1 tsp salt, for pasta water

Equipment

large pot, large bowl

Method

Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water.
In a large warm bowl, toss hot pasta with butter until melted.
Add parmesan and a splash of pasta water. Toss vigorously, adding more water as needed until creamy sauce coats every strand.
Plate immediately and finish with more grated parmesan. Serve right away.

Nutrition per serving

Calories: 520
Protein: 22g
Carbs: 48g
Fat: 28g
Fiber: 2g

Protein 17%Carbs 36%Fat 47%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · pasta · alfredo · butter · parmesan · simple · quick · vegetarian

Missing something?

Run out of an ingredient mid-recipe? These swaps come with ratios and notes:

Substitute for butter

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

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