Fettuccine Alfredo
Rome's famous butter-and-Parmesan pasta — fettuccine Alfredo, created by Alfredo di Lelio in 1908 at his restaurant near the Trevi Fountain. In Italy it is simply called pasta al burro e Parmiggiano; it was exported to America as "Alfredo". The real version is extraordinary in its simplicity: the finest butter and aged Parmesan emulsify into a smooth, glossy sauce.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Cook fettuccine in well-salted water to al dente.
About 4 min
In a wide pan, melt butter over very low heat (it should melt but not colour).
About 9 min
Drain pasta (keep all the water). Add pasta to the butter off heat.
About 9 min
Add most of the Parmesan and 3 tbsp pasta water. Toss vigorously — the Parmesan and butter emulsify with the starchy water into a smooth, glossy, cream-like sauce without any cream.
About 9 min
Add more pasta water if needed for a silky consistency. Season with pepper; add rest of Parmesan. Serve immediately — this pasta waits for no one.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 20 g
- Carbs
- 64 g
- Fat
- 26 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 520 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.