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Authentic Fettuccine Alfredo

This recipe is my midnight Netflix binge pasta. It is seriously easy and only requires three ingredients. If you use fresh fettuccine pasta, then you can have this in your mouth in under 5 minutes...I am so serious. The Italian American version adds garlic, cream and even flour. Is it delicious? Sure...but it wouldn't come together nearly as fast as the original Roman recipe. Please also use real Parmigiano-Reggiano cheese. The older the better. I use 24 month aged Parmesan, grated super fine. This really is the key to help the cheese emulsify with the starchy pasta water and the butter. Stirring vigorously, will produce the creamiest result.

If of course you are like me and love garlic and black truffle oil, then by all means add those and anything else you want. This classic basic recipe really is a canvas for personalisation.

Enjoy xoxo

Authentic Fettuccine Alfredo

Serves 4

Under 15 minutes

500 g. Fresh fettuccine pasta, cooked according to package directions for al dente, pasta

6-8 tbsps. Pasta cooking water, reserved

225 g. Parmigiano-Reggiano cheese, very finely grated

125 g. Unsalted butter

Salt and pepper to taste

Bring a large pot of generously salted water to the boil.

Cook the pasta according to package directions for al dente.

Drain and reserve 1 cup of the water. You will not use all of it!

Put pasta back into pot and add butter and cheese. Add a few tablespoons of the reserved water ( I use 6-8 tbsps. ) and stir vigorously until the cheese and butter have emulsified to a gorgeous shiny sauce that coats every strand of pasta. Adjust salt and add pepper to taste.


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