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The Real Fettuccine Alfredo

April 29, 2021 | By Jeremy Scheck | 5 Comments

This dish was actually invented in Rome, although most Italians would not know what “Alfredo sauce” is. More generally, this dish is known as pasta con burro e parmigiano, pasta with butter and parmigiano reggiano cheese. It’s very simple, although the technique is everything.

Video Explanation


The Real Fettuccine Alfredo

Ingredients

  • 1/2 pound fettuccine
  • 7oz (200g) finely grated parmigiano reggiano cheese
  • 7 tablespoons (100g) good quality unsalted butter
  • Salt for pasta water

Instructions

  1. Boil fettuccine until the package says "al dente". Save at least 1 cup of pasta water before draining.
  2. Add the pasta to a pan (OFF HEAT) or even a bowl. The residual heat of the cooked pasta and the hot pasta water is enough. Add the butter and slowly sprinkle in the cheese while mixing vigorously for 2 minutes. Slowly add pasta water as well to get a good consistency -- you probably won't need all of it.
  3. Serve immediately (you can add black pepper if desired).
5 Comments
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Comments

  1. I LOVE THIS RECIPE. Seriously so good and I like that it doesn’t take too much time to make. 10/10 definitely recommend making this!!!

  2. I made this recipe for the first time tonight. Oh my goodness, it is so delicious!! Straightforward recipe and easy to make! Will be making my fettuccine Alfredo like this for now on.

  3. I made this a while ago for Thanksgiving, and it alone is a feast. The hardest part about making this was safely grating the cheese, but the final sauce was super creamy and yielded a delicious flavor.

  4. SUPER GOOD & EASY RECIPE!! I cooked it for dinner today and my family loved it. It’s a 10/10! Can’t wait to cook another batch of this fettuccine alfredo again!

  5. Embarrassing question to ask, but.. I don’t have any parmigiano reggiano at home but Im really craving this pasta, will Gouda cheese be a good replica?

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