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
- Colander
- Grater For Parmesan
- Whisk
- Pasta fork or tongs
Ingredients
- For the Pasta:
- 1 lb fresh fettuccine or 12 oz dried
- 2 tbsp kosher salt for pasta water
- For the Creamy Alfredo Sauce:
- 1 cup heavy cream
- ½ cup 1 stick unsalted butter
- 1½ cups freshly grated Parmigiano-Reggiano
- 2 cloves garlic minced (optional)
- ¼ tsp freshly ground white pepper
- ¼ tsp freshly grated nutmeg
- Salt to taste
- For Garnish:
- 2 tbsp fresh parsley chopped
- Extra grated Parmesan
Instructions
- Step 1: Prepare Your Mise en Place
- Grate the Parmesan cheese fresh. Mince the garlic if using. Bring the butter to room temperature.
- Step 2: Cook the Fettuccine
- Fill 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 Sauce
- In 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 Sauce
- Gradually 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 Sauce
- Add 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 Serving
- Season with white pepper, nutmeg, and salt to taste. Serve immediately in warmed bowls, garnished with additional grated Parmesan and fresh parsley.