Fettuccine Alfredo
by unknown · 4/29/2026
DinnerQuickComfort FoodVegetarianItalianPasta
The real Roman Alfredo — just pasta, butter, and Parmesan. No cream needed.
4 servingsPrep: 5 minCook: 15 minTotal: 20 min
Ingredients
Servings:
4
- 1 lbfettuccine
- 6 tbspbutter, unsalted
- 1½ cupsParmesan, finely grated
- 1 cup (reserved)pasta water
- generouslyblack pepper, freshly cracked
- for pasta watersalt
Instructions
- 1.Cook fettuccine in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- 2.While pasta cooks, melt butter in a large skillet over low heat.
- 3.Add drained pasta to the skillet and toss with butter. Remove from heat.
- 4.Add Parmesan and splash of pasta water. Toss vigorously until sauce is silky and coats the pasta. Add more water as needed.
- 5.Season generously with black pepper and serve immediately with extra Parmesan.
Notes
Use the best quality Parmesan you can find and grate it yourself — pre-grated cheese will not melt smoothly.