Photograph of the finished Fettuccine Alfredo

Italy · Mì fettuccine sốt bơ phô mai Alfredo

Fettuccine Alfredo

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fettuccine pasta Fettuccine pasta 400 g
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Parmigiano cheese Parmigiano cheese 240 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Boil the fettuccine in salted water, reserving a bowl of the cloudy broth.
  2. 2 Melt the butter in a wide pan over very low heat, making sure it doesn't boil or brown.
  3. 3 Pour the wet noodles into the pan with butter and stir so that each strand is evenly coated.
  4. 4 Turn off the heat, sprinkle with grated Parmigiano cheese, and gradually pour in the broth.
  5. 5 Stir continuously until the cheese melts into a smooth, creamy sauce; the original recipe does not use fresh cream.

With an appliance

  • Microwave 20 min

    Replace step 2: Melt the butter in a wide bowl at 300 W for 90 seconds, stopping to stir every 30 seconds so the butter only melts without boiling or browning; keep steps 3 to 5 as the pasta water emulsifies with the cheese.

Start cooking