Fettuccine Alfredo
The original Alfredo from Rome is three ingredients and a little technique: butter, aged Parmigiano and starchy pasta water whisked into a silky emulsion. There’s no cream, and one taste will tell you why. Use the best Parmigiano you can find, because here it’s the star.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Level
- Medium
- Per serving
- 645 kcal
Ingredients
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What to use instead
Grana Padano works in place of Parmigiano and is a little milder. For a strictly vegetarian dish, look for a hard cheese made without animal rennet.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prep cheese and butter
Grate the Parmigiano on the finest grater, so it’s fluffy like snow. Cut the butter into cubes and leave at room temperature.
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Step 2: Cook the pasta
Bring 3 litres of water to a boil and salt it moderately, as the cheese adds salt. Less water means more starch in it, and that starch is what thickens the sauce. Cook the fettuccine for 1 minute less than the packet says.
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Step 3: Start the emulsion
Two minutes before the pasta is done, put the butter in a wide frying pan with 120 ml pasta water and warm over low heat, stirring, until the butter melts and the liquid turns cloudy.
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Step 4: Transfer the pasta
Lift the fettuccine with tongs straight into the pan, leaving the water in the pot. Toss for 30 seconds to coat in the butter.
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Step 5: Add the Parmigiano
Take the pan off the heat. Add the cheese in three batches, tossing vigorously with tongs and adding 1–2 tbsp pasta water each time. The sauce is ready when it’s smooth and creamy with no clumps of cheese, and clings to the pasta as you lift it.
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Step 6: Serve immediately
Divide between warmed plates and add a grind of pepper. An emulsion sauce doesn’t wait, so take it to the table right away.
Tips & variations
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Tip
If the cheese clumps, the pan was too hot. Add a spoonful of warm water, wait 20 seconds and keep tossing.
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Variation
For the familiar American version, add 150 ml heavy cream to the butter, simmer for 2 minutes, then carry on as written.
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Swap
Grana Padano works in place of Parmigiano and is a little milder. For a strictly vegetarian dish, look for a hard cheese made without animal rennet.
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Storage
Alfredo is best straight away. Keep leftovers for a day in the fridge and reheat gently with a few spoonfuls of water.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 645 kcal | 2,580 kcal |
| Protein | 24 g | 96 g |
| Fat | 29 g | 116 g |
| Carbohydrates | 72 g | 288 g |
Approximate values calculated from standard ingredient data.
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