Here’s a classic Fettuccine Alfredo recipe—simple, rich, and authentic (no cream in the traditional version, but I’ll give both options).
🇮🇹 Traditional Fettuccine Alfredo (Authentic Roman Style)
Serves 2
Ingredients
- 200 g (about 7 oz) fettuccine
- 1 cup (100 g) freshly grated Parmigiano-Reggiano
- 4 Tbsp (60 g) unsalted butter
- Salt (for pasta water)
- Freshly ground black pepper (optional)
Instructions
- Boil the pasta.
Bring a large pot of salted water to a boil. Cook fettuccine until just al dente. - Prepare the sauce base.
While the pasta cooks, melt the butter in a large warm bowl (not hot—just warm so it doesn’t separate). - Add pasta and cheese.
Transfer the pasta directly to the bowl with a bit of the starchy pasta water.
Sprinkle in the Parmigiano gradually while tossing vigorously. - Emulsify.
Add more pasta water a tablespoon at a time until it becomes a silky sauce that clings to the noodles. - Serve immediately.
Top with extra Parmigiano and black pepper if desired.
🇺🇸 Creamy Fettuccine Alfredo (American Style)
Serves 2–3
Ingredients
- 200–250 g fettuccine
- 1 cup heavy cream
- ½ cup butter
- 1 cup freshly grated Parmesan
- Salt & pepper
- Optional: garlic, nutmeg, parsley
Instructions
- Cook pasta.
- In a skillet, melt butter with cream; simmer 3–4 minutes.
- Stir in Parmesan until smooth.
- Add cooked fettuccine + splash of pasta water; toss to coat.
- Season and serve.
If you want, I can also give:
- A lighter version
- A gluten-free or dairy-free version
- A version with chicken, shrimp, or vegetables
Would you like any variations?
