Authentic Fettuccine Alfredo (Roman Recipe)
This authentic Fettuccine Alfredo captures the essence of Roman cuisine – just a few high-quality ingredients combined with proper technique create a restaurant-quality dish that's both comforting and sophisticated.
Equipment
- Large pot
- Large skillet or saucepan
- Grater For Parmesan
- Tongs or pasta fork
- Measuring cup
Ingredients
- For the Fettuccine
- 12 oz 340 g fettuccine
- Salt for the pasta water
- For the Alfredo
- 8 tbsp 113 g unsalted butter, softened
- 2 cups finely grated Parmigiano Reggiano
- ½ –1 cup reserved hot pasta water as needed
Instructions
- Step 1: Prepare Your Mise en PlaceGrate the Parmesan cheese fresh. Mince the garlic if using. Bring the butter to room temperature.
- Step 2: Cook the FettuccineFill a large pot with water and add kosher salt generously – the water should taste like seawater. Bring to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- Step 3: Create the Base Cream SauceIn a large, heavy-bottomed skillet or saucepan, melt the butter over medium-low heat. If using garlic, add it now and sauté for 30 seconds until fragrant. Pour in the heavy cream and whisk gently to combine. Allow the mixture to warm through without boiling.
- Step 4: Build the Cheese SauceGradually add the grated Parmesan cheese to the warm cream mixture, whisking constantly to prevent clumping. If the mixture seems too thick, add pasta water one tablespoon at a time until you reach the desired consistency.
- Step 5: Combine Pasta and SauceAdd the drained fettuccine directly to the cream sauce in the skillet. Using tongs, toss the pasta gently to coat every strand with the creamy mixture.
- Step 6: Final Seasoning and ServingSeason with white pepper, nutmeg, and salt to taste. Serve immediately in warmed bowls, garnished with additional grated Parmesan and fresh parsley.
- Prepare the IngredientsFinely grate the Parmigiano Reggiano and bring the butter to room temperature. Bring a large pot of water to a boil and season it with salt.
- Cook the FettuccineCook the fettuccine until al dente according to the package directions. Before draining, reserve about 1 cup of the hot pasta cooking water.
- Add the Butter
- Place the softened butter in a large warm serving bowl or skillet. Add the hot drained fettuccine directly over the butter.
- Add the Parmigiano ReggianoGradually add the finely grated Parmigiano Reggiano while continuously tossing the hot pasta.
- Create the Creamy EmulsionAdd the reserved pasta water a little at a time while continuing to toss. Continue until the butter and cheese form a smooth, creamy coating around the fettuccine. Add only as much pasta water as needed.
- ServeDivide the Fettuccine Alfredo among warm plates. Add a little extra Parmigiano Reggiano if desired and serve immediately.