Authentic Alfredo Sauce with Fettuccine
This is how the Italians make their pasta Alfredo!
Servings: 4 servings
Ingredients
- ½ cup (1 stick) unsalted butter, cut into pieces
- ¾ cup freshly grated Parmesan cheese, divided
- ¾ cup starchy pasta water
- 16 ounces fettuccine pasta (dry or fresh)
- kosher salt and freshly ground black pepper, to taste
- additional Parmesan and chopped fresh Italian parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the dry pasta, and cook until al dente (7 or 8 minutes). Drain the pasta, saving 1 cup of the starchy pasta water.
- Add the butter to a large, deep skillet. Heat on low until the butter melts. Stir in ¼ cup of the pasta water. Add the drained pasta to the pan; toss with tongs.
- Sprinkle in half of the Parmesan cheese while tossing. Add another ¼ cup water; toss until the sauce for the Alfredo seems to be forming. Add more water, if needed. Sprinkle in the rest of the Parmesan cheese and toss gently. Season to taste with salt and pepper.
- Sprinkle individual servings with a little more Parmesan cheese and chopped Italian parsley.
Nutrition
Serving: 1serving | Calories: 726kcal | Carbohydrates: 83g | Protein: 22g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 646mg | Potassium: 318mg | Fiber: 4g | Sugar: 2g | Vitamin A: 972IU | Calcium: 213mg | Iron: 2mg