Classic Fettuccine Alfredo

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A silky Roman classic of warm fettuccine tossed with melted butter, freshly grated Parmigiano-Reggiano, and a splash of starchy pasta water to build a glossy emulsion. This is the dish Alfredo di Lelio first served at his restaurant on Via della Scrofa in 1914, refined here with a touch of cream for an extra-luxe finish.

Nutrition Facts

Per serving (estimated)

• 725 kcalCalories
• 42 gFat
• 24 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 3 gSugar
• 24 gProtein
• 640 mgSodium
• 260 mgPotassium
• 280 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the pasta

• 12 oz (340 g) dried fettuccine or 1 lb (450 g) fresh fettuccine
• 2 tablespoons kosher salt, for the pasta water

For the Alfredo sauce

• 1/2 cup (115 g) unsalted European-style butter, cubed, plus 1 tablespoon cold for finishing
• 1/3 cup (80 ml) heavy cream
• 1 large garlic clove, finely grated on a microplane (optional)
• 1/8 teaspoon freshly grated nutmeg
• 3/4 cup (75 g) finely grated Parmigiano-Reggiano, plus extra for serving
• 1/2 teaspoon freshly cracked black pepper, plus more to taste
• 1/4 teaspoon kosher salt, to taste

For finishing

• 2 tablespoons chopped flat-leaf parsley
• Reserved hot pasta water, as needed

Directions

1. Bring a wide pot of water to a rolling boil, add the 2 tablespoons of kosher salt, and taste it — it should taste like the sea.
2. While the water heats, combine the cubed butter, cream, grated garlic, and nutmeg in a large warm skillet or shallow pan set over the lowest possible heat; stir gently until the butter is just melted and the mixture is warm, not bubbling.
3. Drop the fettuccine into the boiling water and cook until al dente, about 8–10 minutes for dried or 2–3 minutes for fresh. Just before draining, reserve a full cup of the starchy cooking water.
4. Drain the pasta and immediately add it to the skillet. Working quickly, sprinkle in one-third of the Parmigiano-Reggiano and toss vigorously with tongs, adding a splash of hot pasta water as needed to coax the cheese into a thick, glossy paste.
5. Add the next third of cheese and continue tossing, splashing in more pasta water a tablespoon at a time; the sauce should loosen just enough to coat each strand without pooling at the bottom of the pan.
6. Repeat with the remaining cheese, then season with the kosher salt and a generous grind of black pepper, tossing once more so the emulsion tightens and clings to the pasta. If the sauce seizes, add another splash of warm pasta water; if it loosens, increase the heat for 10 seconds to reduce.
7. Divide the pasta among four warmed bowls, swirling it into nests with tongs. Top each portion with a few curls of cold butter, an extra shower of Parmigiano-Reggiano, a crack of pepper, and a sprinkle of parsley. Serve immediately — Alfredo waits for no one.

Cook’s Notes

• Always use a wedge of Parmigiano-Reggiano and grate it yourself — pre-shredded cheese contains anti-caking starch that will make the sauce grainy.
• The reserved pasta water is non-negotiable: its starches bind the butter and cheese into a true emulsion rather than a greasy pool.
• For the original Roman-style Alfredo, omit the cream entirely and double the Parmigiano-Reggiano; the dish was historically served to soothe a child's stomach.
• Serve on warmed plates so the sauce stays fluid from the first twirl to the last bite.

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