Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g egg noodles; 120 g butter; 150 g Parmesan; 1 pinch ground nutmeg; salt to taste; black pepper to taste

Prep5 minCook15 minTotal20 minDifficultyEasy

Ingredients

4 servings

Contains: Gluten, Milk, Egg

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 760.9; total 3043.6
Protein: 28.9 g; total 115.6 g
Carbs: 72.9 g; total 291.5 g
Fat: 39.5 g; total 157.9 g

Estimated · based on 4 of 6 ingredients

The original Roman Alfredo: ribbons of pasta emulsified with nothing but butter and Parmesan into a silky, cream-free sauce.

Start cooking

Method

1
- egg noodles400 g
Cook the egg noodles — Cook the egg noodles in salted boiling water for 10 minutes until al dente, reserving a generous cup of pasta water before draining.
2
- butter120 g
Make the butter emulsion — In a wide pan melt the butter gently with a splash of pasta water to make an emulsion.
3
- egg noodles400 g
- Parmesan150 g
- ground nutmeg1 pinch
- black pepperto taste
Toss into a creamy sauce — Add the drained noodles and the Parmesan off the heat, tossing hard and adding pasta water little by little until a glossy, creamy sauce coats every strand. Season with nutmeg and pepper and serve at once.

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