This is the real deal authentic preparation for Fettuccine Alfredo. It is the ultimate comfort food recipe made with just five simple ingredients. You’ll get authentic, restaurant-quality results using real Parmesan cheese and unsalted butter for the perfect decadent pasta. With our detailed method, you’ll achieve that perfect, silky, buttery pasta every time—no complicated steps required!
Alfredo knew what he was doing, but creamy versions of alfredo sauce have entered the mix over the years and we love those too!
Why Our Recipe
- Made with only five simple ingredients.
- Our detailed method ensures perfect authentic results.
- Includes an option to brown the butter for an extra nutty flavor.
Pasta is one of our all-time favorite comfort foods, and we kinda love that this specific dish was first created as just that – the ultimate comfort food. In 1914 a man named Alfredo di Lelio owned a restaurant in Rome, Italy, and he made this dish for his pregnant wife, Ines, who had extreme morning sickness. We feel for her, morning sickness is no joke, but Alfredo wins the best husband award and we have him to thank for this deliciously indulgent and buttery masterpiece! Alfredo’s creation was simple: fettuccine noodles tossed with butter and Parmigano-Reggiano cheese. And it was this that got Ines through that rough time, and honestly has gotten us through rough times as well.
Ingredient Notes
- Fettuccine: This is obviously the traditional choice as it is flat and thick and perfect for holding the sauce. You can also use linguine or pappardelle. Throw it in whole, no need to break pasta in half.
- Unsalted Butter: We use unsalted butter so that you can control the saltiness of the dish. If all you have is salted butter, it’ll work, just know that it may end up saltier. If you want extra flavor, try browning the butter for a nuttier, more complex taste.
- Parmesan: Be sure to use freshly grated Parmesan cheese (preferably Parmigiano-Reggiano) for the best texture and flavor. Pre-grated cheese often contains anti-caking agents, which prevent it from melting smoothly into the sauce.
- Freshly Cracked Black Pepper: Adjust the amount to suit your taste.
- Pasta Water: A critical ingredient in this recipe – make sure to reserve some of the water you cook your pasta in before draining.
Wait! Don’t drain the pasta yet!
Pasta water is the secret weapon when combining pasta and cheese. The starch that’s pulled from the pasta during the cooking process emulsifies (binds) the ingredients together, creating a smooth sauce. No clumpy cheese here. You can always use a little more pasta water to adjust the thickness of your alfredo sauce if desired.
To reserve the amount of water needed, dip the edge of a glass 2-cup measuring cup into the pot of pasta water and fill the cup, then pour off any excess until you have your measured amount. Then, you can go ahead and drain your pasta.
Brown Butter Option
Browning the butter takes Fettuccine Alfredo to the next level. As the butter melts and cooks, the milk solids caramelize, giving it a bit of a nutty flavor. To brown the butter, simply cook it over medium heat until it foams and turns a golden-brown color. Keep a close eye on it, as it can burn quickly. Once browned, remove it from the heat and proceed with the recipe as written for an added depth of flavor.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers on the stove by heating 2 tablespoons of water in a skillet over medium-low heat. Add the pasta to the skillet and stir to coat all of the pasta in the warm water. Stir continuously until heated through and the sauce has become creamy again. If heated too quickly the sauce will separate.
Reheat leftovers in the microwave by placing portions in a microwave-safe dish and then adding a tablespoon of water over the top of the pasta. Cover the dish with plastic wrap to retain moisture and microwave on medium heat in 30-second increments, stirring between.
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