Few pasta dishes are as elegant and comforting as this classic Fettuccine Alfredo recipe.
With just a handful of high-quality ingredients, butter, Parmigiano Reggiano, and freshly cooked pasta, this iconic Italian dish proves that simplicity is often the key to incredible flavour.
Rich, silky, and indulgent, Fettuccine Alfredo is perfect for both special occasions and cozy nights at home.
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What Is Fettuccine Alfredo?
Fettuccine Alfredo originates from Rome, Italy, where the original “Alfredo al Burro” was made simply with butter and Parmigiano Reggiano cheese, no cream!
The dish was created in the early 20th century by restaurateur Alfredo di Lelio, who served it to his wife as a comforting meal.
American adaptations later introduced heavy cream, but the traditional Italian version relies on the emulsification of butter, cheese, and hot starchy pasta water to create its signature creamy sauce.
While the dish is most often served at restaurants using thinner fettuccine noodles, tagliatelle, a flat, ribbon-like egg pasta, is ideal for Alfredo sauce because its wide surface area clings beautifully to the rich coating.
This classic preparation remains a cornerstone of Italian pasta culture and a symbol of how minimal ingredients can create extraordinary results.
Why You’ll Love Italian Butter Noodles
- Authentic and traditional: True to the original Italian preparation.
- Minimal ingredients: Simple pantry staples create luxurious results.
- Rich and comforting: Creamy without being heavy.
- Elegant yet easy: Perfect for both weeknights and dinner parties.
- Timeless classic: A recipe that never goes out of style.
- Kid-friendly: simple cheese and butter noodles are popular with children and adults alike.
How to Make Classic Fettuccine Alfredo
- Cook the pasta: Bring a large pot of salted water to a boil and cook the Fettuccine until al dente. Reserve some pasta water before draining.
- Create the sauce: Add pasta water to butter and cheese in a large bowl and stir until you create a velvety sauce. Add hot pasta then toss to coat.
- Season and serve: Season with salt and freshly ground black pepper and garnish with parmesan before serving. Chopped parsley is also lovely to add a pop of colour.
Fettuccine Alfredo Recipe Tips
- Use high-quality cheese: Authentic Parmigiano Reggiano is essential for flavour and proper melting.
- Low heat is key: High heat can cause the cheese to clump instead of emulsify.
- Pasta water matters: The starch in the water helps bind the sauce and create a creamy texture.
- Serve immediately: Alfredo sauce is best enjoyed fresh as it thickens when it cools.
Adding Chicken To Fettuccine Alfredo
In Italian American restaurants the most common protein pairing for Fettuccine Alfredo is chicken. Here are some creative ideas on making the dish a complete meal:
- Simply seasoned chicken breast: One of the most popular options is boneless, skinless chicken breast seasoned with just salt, pepper, then sautéed in a buttered hot pan until golden and sliced over the pasta.
- Easy chicken tenders: Store-bought or homemade chicken tenders make Alfredo night even faster, bake, air-fry, or pan-cook them, then slice and stir into the pasta just before serving.
- Grilled chicken for a lighter feel: Grilling the chicken adds subtle smokiness and keeps the dish from feeling too heavy, especially if you’re serving Alfredo year-round as it can be a hit in the summer.
- Rotisserie chicken shortcut: Shredded rotisserie chicken is a weeknight favourite, no extra cooking required and perfect for folding into the sauce at the last minute.
- Garlic-herb chicken: Adding Italian seasoning, oregano, or thyme to the chicken enhances the overall flavor while still letting the simple Alfredo sauce shine.
Serving Suggestions
- Serve as a standalone pasta course with freshly cracked black pepper and finely chopped parsley or chives.
- Pair with simple green salad dressed in lemon and olive oil.
- Add grilled chicken, shrimp, or mushrooms if you want a heartier variation.
- Finish with extra Parmigiano Reggiano at the table for an authentic touch.
Fettuccine Alfredo
Equipment
- Grater
- measuring cups
- Large pot
- mixing bowl
Ingredients
- 1/2 cup Unsalted Butter room temperature
- 4 oz Parmigiano-Reggiano grated
- Kosher Salt & Pepper
- 1 lb Fresh Tagliatelle or Fettuccine Pasta or 350g dried
Instructions
- In a large heatproof bowl, combine butter and cheese.
- In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.
- Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. Season with salt and pepper.
- Sprinkle with additional parmesan cheese and serve immediately.
Nutrition
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