Fettuccine Alfredo
Why this recipe works
- Few ingredients, clear flavour: Butter, Parmesan and black pepper keep the focus on the cheese and pasta rather than masking it with extra additions.
- Silky sauce without cream: Starchy pasta water helps the melted cheese and butter emulsify into a smooth sauce that clings to the fettuccine.
- Fast weeknight cooking: The sauce comes together while the pasta cooks, keeping the total time short without relying on shortcuts.
Get the most out of this recipe
Timing notes
- Serve straight away: Alfredo is at its best as soon as the sauce is glossy and loose; it thickens quickly as it cools.
- Grate before tossing: Have the Parmesan finely grated before the pasta is drained so it can melt smoothly while the fettuccine is still hot.
Texture tips
- For a silkier sauce: Add the reserved pasta water gradually while tossing vigorously, stopping when the sauce looks glossy and coats the ribbons.
- Avoid grainy cheese: Take the pan off the heat before adding the Parmesan; strong direct heat can make the cheese seize rather than melt.
Ingredient notes
- Use finely grated Parmesan: A fine grate melts faster and more evenly, which is important for a smooth Alfredo sauce.
- If using salted butter: Reduce the salt in the pasta water and taste before adding any extra seasoning.
Make-ahead tips
- Reheat gently: Warm leftovers in a saucepan with a splash of hot water, tossing until the sauce loosens and the pasta is piping hot.
- Best eaten fresh: The sauce is smoothest when freshly made, so avoid preparing the finished dish too far ahead.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season with the fine sea salt. Add the fettuccine and cook until al dente, stirring once or twice so it does not stick.
- While the pasta cooks, melt the unsalted butter in a saucepan over a low heat until just melted and warm, not browned. Finely grate the Parmesan so it melts smoothly.
- Reserve 150 ml of the pasta cooking water, then drain the pasta. Add the fettuccine to the warm butter and toss with tongs to coat.
- Take the pan off the heat and add the Parmesan, tossing vigorously. Splash in a little reserved pasta water at a time until the sauce turns smooth and glossy and clings to the ribbons.
- Season with black pepper and serve straight away. If it tightens in the bowl, loosen with a final spoonful of reserved pasta water.
Recipe notes
Tips
- Keep the heat low once the cheese goes in; too much heat can make the Parmesan turn grainy rather than silky.
- Grate the Parmesan very finely so it melts quickly and coats the pasta evenly.
Substitutions
- Replace Parmesan with Grana Padano for a slightly milder, sweeter finish.
- Replace unsalted butter with salted butter, then reduce the fine sea salt in the cooking water to 1 tsp.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan with a splash of hot water, tossing until the sauce loosens and the pasta is piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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