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 fettuccine; 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

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 733.3; total 2933.1
Protein: 26.7 g; total 106.8 g
Carbs: 75.9 g; total 303.6 g
Fat: 35.2 g; total 140.9 g

Estimated · based on 4 of 6 ingredients

Nutrition data: USDA FoodData Central

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

Start cooking

Method

1
- fettuccine 400 g
Cook the egg noodles — Cook the fettuccine in salted boiling water for 10 minutes until al dente, reserving a generous cup of pasta water before draining.
2
- butter 120 g
Make the butter emulsion — In a wide pan melt the butter gently with a splash of pasta water to make an emulsion.
3
- fettuccine 400 g
- Parmesan 150 g
- ground nutmeg 1 pinch
- black pepper to 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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