This is the authentic preparation of the real deal for Fettuccine Alfredo. This is the ultimate comfort food recipe made with just five simple ingredients. You get authentic, restaurant-quality results by using real Parmesan cheese and unsalted butter for the perfect decadent pasta. With our detailed method, you'll achieve that perfect, silky, buttery pasta every time—no complicated steps required!
Alfredo knew what he was doing, but the creamy version of it Alfredo sauce have entered the mix over the years and we love them too!
Why our recipe?
- Made with just five simple ingredients.
- Our detailed method ensures perfect authentic results.
- Includes an option to brown the butter for extra nutty flavor.
Pasta is one of our favorite comfort foods of all time, and we love that this particular dish was created first – the ultimate comfort food. In 1914, a man named Alfredo De Lelio owned a restaurant in Rome, Italy, and he made this dish for his pregnant wife, Ines, who had severe morning sickness. We feel for him, morning sickness is no joke, but Alfredo wins the best husband award and we want to thank him for this deliciously indulgent and buttery masterpiece! Alfredo's creation was simple: fettuccine noodles tossed with butter and Parmigano-Reggiano cheese. And that's what got Ines through those tough times and really got us through the tough times.
Material notes
- Fettuccine: This is obviously the traditional choice as it is flat and thick and perfect for holding sauce. You can also use linguine or pappardelle. Toss it whole, no need to break the pasta in half.
- Unsalted butter: We use salted butter so you can control the saltiness of the dish. If you have salted butter this will work, just be aware that it can be salty. If you want extra flavor, try browning the butter for a nuttier, more complex flavor.
- Parmesan: Be sure to use freshly grated Parmesan cheese (preferably Parmigiano-Reggiano) for best texture and flavor. Pre-grated cheese often contains anti-caking agents, which prevent it from melting smoothly into the sauce.
- Freshly cracked black pepper: Adjust the quantity as per your taste.
- Pasta Water: An important ingredient to this recipe – remember to save some of the water you cook your pasta in before draining.
Wait! Do not drain the pasta yet!
Pasta water is the secret weapon when combining pasta and cheese. The starch that is pulled from the pasta during the cooking process binds (binds) the ingredients together and creates a smooth sauce. No clumpy cheese here. You can always use a little more pasta water to adjust the thickness of your alfredo sauce if you like.
To save the required amount of water, dip the rim of a glass 2-cup measuring cup into the bowl of pasta water and fill the cup, then pour in additional until you have your measured amount. Then, you can go ahead and drain your pasta.
Brown butter substitute
Butter browned fettuccine alfredo takes it to the next level. As the butter melts and cooks, the milk solids caramelize, giving it a slightly nutty flavor. To brown the butter, cook it over medium heat until it foams and turns a golden-brown color. Keep a close eye on it, as it can burn quickly. Once browned, remove from heat and proceed with recipe as written for extra depth of flavor.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat Leftovers in the oven Heat 2 tablespoons of water in a pan over medium-low heat. Add the pasta to the pan and stir to coat all the pasta in the hot water. Stir constantly until heated through and the sauce is creamy again. If heated too quickly, the sauce will separate.
Reheat leftovers in microwave Place the portions in a microwave-safe dish and then add a tablespoon of water over the pasta. Cover the dish with plastic wrap to retain moisture and microwave in 30-second increments over medium heat, stirring in between.
