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Lunch/Dinners

Fettuccine Alfredo (Traditional Roman Style)

TIME

1 hr 15 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

879 kcal

CARBS

54 g

PROTEIN

38 g

FAT

57 g

Z Fettuccine Alfredo (Traditional Roman Style)

About this recipe

Fettuccine Alfredo is a Roman pasta dish associated with restaurateur Alfredo Di Lelio. The traditional version combines fresh egg fettuccine with butter, Parmigiano-Reggiano, and starchy pasta water to create a silky sauce—without cream, chicken, or garlic.

WHY YOU’LL LOVE IT

Fresh egg fettuccine gives this Roman classic a tender, delicate bite. Butter, Parmigiano-Reggiano and pasta water make the sauce silky without cream. The short ingredient list lets the pasta and cheese shine.

Ingredients

  • 14 oz (400 g) fresh egg fettuccine
  • 11 tbsp (5.6 oz / 160 g) unsalted butter, softened
  • 10 oz (280 g) finely grated Parmigiano-Reggiano, preferably aged 24 months
  • Kosher salt, for the pasta water
  • Reserved pasta cooking water, as needed

Preparation

  1. Bring a large pot of water to a boil and salt it. Set the softened butter out in a large warm serving bowl or platter.
  2. Cook the fresh fettuccine until just tender, usually 1–2 minutes depending on its thickness. Before removing it, reserve at least 1 cup (240 ml) of the starchy cooking water.
  3. Lift the fettuccine directly from the pot into the bowl with the butter, allowing a little cooking water to cling to the noodles.
  4. Add the finely grated Parmigiano-Reggiano and a small splash of pasta water. Toss vigorously, adding more pasta water a little at a time, until the butter and cheese form a smooth, glossy sauce that coats the noodles.
  5. Serve immediately on warm plates.

Tips
Grate the Parmigiano very finely so it emulsifies smoothly.
Keep the butter softened, not hot or browned.
Add the pasta water gradually while tossing; too much at once can make the sauce runny.

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