Fettuccine Alfredo
A silky Roman-style butter and Parmesan sauce, loosened with starchy pasta water.
Ingredients
- 400 g fettuccine
- 100 g unsalted butter, cubed
- 120 g finely grated Parmesan, plus more to serve
- Salt, for the pasta water
- Freshly ground black pepper
- A pinch of grated nutmeg (optional)
Method
- Cook fettuccine in a large pot of salted water until al dente. Reserve at least 1 cup pasta water.
- Place butter in a warm serving bowl or skillet. Add drained pasta and a splash of hot pasta water.
- Toss vigorously, adding Parmesan a little at a time so it melts into a smooth coating.
- Add more pasta water as needed; the sauce should cling to the noodles, not pool.
- Season with black pepper and optional nutmeg. Serve immediately with extra Parmesan.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
