Dinner recipe
Fettuccine Alfredo Recipe
A practical, source-aware recipe for fettuccine alfredo, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 12 oz. fettuccine or other long pasta
- Kosher salt
- ¼ cup (½ stick) unsalted butter, cut into small pieces
- ¾ cup (75 g) freshly grated Parmesan cheese, plus more for serving
- Freshly ground black pepper
Method
Step 1: Step 1 for Fettuccine Alfredo. 1Step 1
Cook 12 oz. fettuccine or other long pasta in a large pot of boiling salted water over high heat, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Step 2: Step 2 for Fettuccine Alfredo. 2Step 2
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer over medium-low heat, then gradually whisk in ¼ cup (½ stick) unsalted butter, cut into small pieces, no more than 1 Tbsp. at a time, until melted. Whisking constantly, gradually add ¾ cup (75 g) freshly grated Parmesan cheese, making sure it’s completely melted and incorporated before adding more. Add cooked pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Garnish with freshly ground black pepper and more Parmesan cheese.
Why this dish belongs here
The history behind the method
This dinner builds on the history of the italian icon with disputed origins, linking the dish to pasta’s longer story in food culture.