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Fettucini Alfredo

Alfredo sauce is historically made with butter and Parmigiano Reggiano. A true Italian recipe for alfredo sauce will never have heavy cream. I know, I know it’s just so much better with heavy cream. But, is it? I absolutely loveee a sauce of butter, pasta water, and parmigiano reggiano. It’s smooth and silky and less…

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Alfredo sauce is historically made with butter and Parmigiano Reggiano. A true Italian recipe for alfredo sauce will never have heavy cream. I know, I know it’s just so much better with heavy cream. But, is it? I absolutely loveee a sauce of butter, pasta water, and parmigiano reggiano. It’s smooth and silky and less fatty? I never considered alfredo to be my top choice for pasta but, that was before I realized cream has no place here! Now, it’s in my top faves.

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2.36 from 14 votes

Fettuccine Alfredo

Prep Time5 minutes
Total Time20 minutes
Servings: 2 servings

Equipment

  • large high sided skillet
  • tongs, preferably silicone

Ingredients

  • 8 oz. brozne cut fettucine
  • Kosher salt to tast
  • 2 oz. European butter (Delitia butter of Parma)
  • 6 oz. Freshly grated Parmigiano Reggiano

Instructions

  • Bring a large skillet of water to a boil over high heat. Add salt and fettucini cooking until al dente, and toothsome. The pasta should still have a little bite to it or a white line in the center when bitten into. Reserve 1/2 cup of pasta water and drain pasta in a colander. Place pasta back in pan.
  • Over low heat add butter and Parmigiano in stages stirring slowly and gently to allow the heat and agitation of pasta to emulsify the sauce. Add a little bit of pasta sauce to create a creamier consistency if the cheese thickens the mixture too much.

 

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