Description
Classic fettuccine Alfredo was created in 1914 by Alfredo di Lelio at his restaurant Alfredo’s. Like other notable Roman pasta dishes cacio e pepe and spaghetti alla carbonara, fettuccine Alfredo is an emulsion of butter, pasta water, and Parmigiano Reggiano.
Ingredients
- Kosher salt
- 1 pound fresh fettuccine or other long pasta like pappardelle or linguine
- 4 ounces (1/2 cup) unsalted butter, cut into small pieces
- 1 cup freshly grated Parmigiano Reggiano cheese, or Pecorino Romano
- Freshly ground black pepper, for serving
Directions
- Gather the ingredients.
- Bring a large pot of water to a boil. Salt the water liberally and taste it. It should taste like sea water. Add the pasta and cook according to package directions until al dente.
- Reserve 1 cup pasta water before draining the pasta.
- Return 3/4 cup of the reserved pasta water to the same pot over medium-low heat. Slowly add butter, a few pieces at a time, whisking until butter is melted before adding more.
- Add cheese a little at a time, whisking until melted. The sauce should start to achieve a smooth, thickened texture. Make sure there are no visible pieces of cheese before you add more.
- Add pasta to pot and toss with tongs until well coated and the sauce is velvety and smooth, about 1 minute. Use remaining 1/4 cup pasta water to thin if needed. Finish with freshly ground pepper. Serve immediately.
