Fettuccine Alfredo
Classic fettuccine Alfredo coats wide pasta ribbons in an emulsion of butter, Parmigiano, and starchy pasta water. It is creamy without being heavy, with pepper and cheese carrying the flavor.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Boil fettuccine in well-salted water until al dente, reserving plenty of the starchy cooking water.
Melt butter in a warm bowl or skillet and add a splash of pasta water.
Add the drained pasta and toss rapidly with Parmigiano until the cheese melts into a smooth sauce.
Loosen with more pasta water as needed so the sauce coats every ribbon.
Finish with black pepper, a little parsley if desired, and more cheese.
π· Perfect Pairings
Complete your meal with these
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