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Ingredients
- 1 lb fettuccine pasta
- 1 cup unsalted butter
- 2 cups freshly grated Parmesan cheese
- 1 cup pasta cooking water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Before you start
Equipment You'll Need
- Large pot
- Colander
- Ladle or heatproof measuring cup (for scooping pasta water)
- Box grater or microplane
- Tongs or pasta fork
- Serving bowls
Safety Tips & Important Notes
Follow these for best results and safety.
- Always use freshly grated Parmesan cheese, not pre-shredded or powdered. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and will result in a grainy sauce.
- Do not skip saving the pasta water. The starch in the water is the key to creating a silky, emulsified sauce.
- Keep the heat on low when adding the cheese to prevent it from seizing or turning rubbery.
- Work quickly once you start combining the pasta, butter, and cheese, as the sauce comes together fast and is best served right away.
- Be careful when handling the boiling water and hot pot to avoid burns.
Instructions
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Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt to the boiling water.
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Add the fettuccine to the boiling water and cook according to the package directions until al dente, usually 10 to 12 minutes. Before draining, carefully scoop out 1 cup of the starchy pasta cooking water and set it aside.
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Drain the pasta in a colander and set aside.
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In the same large pot, melt the butter over medium-low heat. Once melted, reduce the heat to low.
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Add the drained pasta to the pot with the melted butter and toss well to coat every strand.
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Add the grated Parmesan cheese a small handful at a time, tossing the pasta continuously between each addition. This helps the cheese melt evenly without clumping.
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Add the reserved pasta water a few tablespoons at a time, tossing as you go, until the sauce is smooth, creamy, and clings to the noodles. You may not need the full cup.
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Season with salt and black pepper to taste.
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Divide the pasta among four bowls, garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese, and serve immediately.
Chef's notes
Fettuccine Alfredo is best eaten immediately, as the sauce thickens and the pasta absorbs moisture as it sits.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or milk to loosen the sauce.
For a heartier meal, serve topped with grilled chicken, sautéed shrimp, or steamed broccoli.
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