Fettuccine Alfredo
Fettuccine Alfredo made with butter, Parmigiano Reggiano, and fresh pasta is a classic Italian recipe prepared with simple ingredients.
Servings: 4
Calories: 662kcal
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
Calories: 662kcal | Carbohydrates: 71.1g | Protein: 23.7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 175mg | Sodium: 457mg | Potassium: 236mg | Calcium: 276mg | Iron: 4mg
