Fettuccine Alfredo

Name: Fettuccine Alfredo
Total time: 32 min
Yield: 4 servings
Ingredients: 3,000 ml Water; 2 tsp Salt; 150 g Parmigiano-Reggiano; 120 g Unsalted butter; 400 g fettuccine; 1 pinch Ground black pepper

32 min · 22 min active · makes ~3.65 l · Trivial

Fettuccine Alfredo coated in a silky sauce of melted butter and aged Parmigiano-Reggiano. Serves 4.

See more →

Fettuccine Alfredo

Fettuccine Alfredo coated in a silky sauce of melted butter and aged Parmigiano-Reggiano. Serves 4.

See more →

TOTAL TIME

32 min

ACTIVE TIME

22 min

QUANTITY

~3.65 l

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/11

Ingredients

0/6 gathered · 4 servings

3,000ml

2tsp

150g

120g

400g

1pinch

#	Quantity	Notes	State
1	3,000ml	—	—
2	2tsp	—	—
3	150g	—	—
4	120g	—	—
5	400g	—	—
6	1pinch	—	—

Tools

12 items

Serveware

1 item

Procedure

20 steps

1 of 20

Pour 3 litres of water into the stockpot.

Water · 3,000 ml

⏱ 20s

ResultWater

2 of 20

Add the salt.

Salt · 2 tsp

⏱ 5s

ResultSalted water

3 of 20

Bring to a rolling boil over a high heat.

⏱ 12 min

ResultBoiling salted water

4 of 20

Lay the Parmigiano on the chopping board.

Parmigiano-Reggiano · 150 g

⏱ 5s

ResultParmigiano-reggiano

5 of 20

Finely grate it into the small bowl.

Parmigiano-reggiano · step 4

⏱ 3 min

ResultFinely grated Parmigiano-Reggianoused in step 18

6 of 20

Lay the butter on the board.

Unsalted butter · 120 g

⏱ 5s

ResultUnsalted butter

7 of 20

Cut it into thin slices.

Unsalted butter · step 6

⏱ 30s

ResultSliced butter

8 of 20

Put the butter in the large frying pan.

Sliced butter · step 7

⏱ 10s

ResultSliced butter

9 of 20

Add the fettuccine and spread the strands with the tongs so they are submerged.

Fettuccine · 400 g

⏱ 20s

ResultFettuccine in boiling water

10 of 20

Boil for about 9 minutes, a minute less than the packet says, stirring now and then.

⏱ 9 min

ResultAl dente fettuccine in waterused in step 12

11 of 20

Meanwhile, melt the butter over a low heat until it just foams; do not let it brown.

⏱ 2 min

ResultMelted butter

12 of 20

Ladle about 250 ml of the pasta water into the heatproof jug.

Al dente fettuccine in water · step 10

⏱ 15s

ResultFettuccine in its cooking waterused in step 16

13 of 20

Drain the fettuccine in the colander.

Fettuccine in its cooking water · step 12

⏱ 20s

ResultDrained fettuccineused in step 15

14 of 20

Pour away the rest of the cooking water.

Pasta cooking water · step 13

⏱ 5s

15 of 20

Tip the fettuccine straight into the butter.

Drained fettuccine · step 13

⏱ 10s

ResultFettuccine in butter

16 of 20

Pour in about 120 ml of the pasta water, keeping the rest.

Reserved pasta water · step 12

⏱ 5s

ResultFettuccine, butter and pasta waterused in step 19

17 of 20

Toss over a low heat until the butter and water coat every strand.

⏱ 40s

ResultGlossy buttered fettuccine

18 of 20

Take the pan off the heat and add the cheese in 3 lots, tossing all the time, until it melts into a smooth sauce that clings.

Finely grated Parmigiano-Reggiano · step 5

⏱ 1 min 30s

ResultCreamy fettuccine alfredo

19 of 20

Toss in a splash more pasta water if the sauce tightens.

Spare pasta water · step 16 Creamy fettuccine alfredo · step 18

⏱ 15s

ResultLoosened fettuccine alfredo

20 of 20

Season with a pinch of pepper.

Ground black pepper · 1 pinch

⏱ 10s

ResultSeasoned fettuccine alfredo

Total Time32 min

#	Product	Action
1	3,000 ml	Pour 3 litres of water into the stockpot.⏱ 20sResultWater
2	2 tsp	Add the salt.⏱ 5sResultSalted water
3	—	Bring to a rolling boil over a high heat.⏱ 12 minResultBoiling salted water
4	150 g	Lay the Parmigiano on the chopping board.⏱ 5sResultParmigiano-reggiano
5	Parmigiano-reggianostep 4	Finely grate it into the small bowl.⏱ 3 minResultFinely grated Parmigiano-Reggianoused in step 18
6	120 g	Lay the butter on the board.⏱ 5sResultUnsalted butter
7	Unsalted butterstep 6	Cut it into thin slices.⏱ 30sResultSliced butter
8	Sliced butterstep 7	Put the butter in the large frying pan.⏱ 10sResultSliced butter
9	400 g	Add the fettuccine and spread the strands with the tongs so they are submerged.⏱ 20sResultFettuccine in boiling water
10	—	Boil for about 9 minutes, a minute less than the packet says, stirring now and then.⏱ 9 minResultAl dente fettuccine in waterused in step 12
11	—	Meanwhile, melt the butter over a low heat until it just foams; do not let it brown.⏱ 2 minResultMelted butter
12	Al dente fettuccine in waterstep 10	Ladle about 250 ml of the pasta water into the heatproof jug.⏱ 15sResultFettuccine in its cooking waterused in step 16
13	Fettuccine in its cooking waterstep 12	Drain the fettuccine in the colander.⏱ 20sResultDrained fettuccineused in step 15
14	Pasta cooking waterstep 13	Pour away the rest of the cooking water.⏱ 5s
15	Drained fettuccinestep 13	Tip the fettuccine straight into the butter.⏱ 10sResultFettuccine in butter
16	Reserved pasta waterstep 12	Pour in about 120 ml of the pasta water, keeping the rest.⏱ 5sResultFettuccine, butter and pasta waterused in step 19
17	—	Toss over a low heat until the butter and water coat every strand.⏱ 40sResultGlossy buttered fettuccine
18	Finely grated Parmigiano-Reggianostep 5	Take the pan off the heat and add the cheese in 3 lots, tossing all the time, until it melts into a smooth sauce that clings.⏱ 1 min 30sResultCreamy fettuccine alfredo
19	Spare pasta waterstep 16	Toss in a splash more pasta water if the sauce tightens.⏱ 15sResultLoosened fettuccine alfredo
19	Creamy fettuccine alfredostep 18
20	1 pinch	Season with a pinch of pepper.⏱ 10sResultSeasoned fettuccine alfredo
Total Time		32 min

Serving

Twirl it into a warm serving bowl and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	748kcal
	28g
	37g
	23g
	76g
	0.4g
	4g
	554mg

Ingredients0/6

Tools0/11

Recipe

Fettuccine Alfredo

Fettuccine Alfredo coated in a silky sauce of melted butter and aged Parmigiano-Reggiano. Serves 4.

What you’ll doYou will boil salted water, cook fettuccine to just under al dente, then emulsify it with melted butter and reserved pasta water over low heat before stirring in finely grated Parmigiano-Reggiano in stages. The sauce comes together quickly once the cheese hits the pan, so have everything ready and watch carefully at the end.

Serves4

Total32 min

LevelMedium

Ingredients

Water3,000 ml
Salt2 tsp
Parmigiano-Reggiano150 g
Unsalted butter120 g
Fettuccine400 g
Ground black pepper1 pinch

Tools

Large serving bowlTongsSmall bowlHeatproof jugLarge frying panChef's knifeMicroplane zesterColanderStockpotLadleChopping boardMicroplane

Method

Pour 3 litres of water into the stockpot.

20sStockpotWater · 3,000 ml

Add the salt.

5sStockpotSalt · 2 tsp

Bring to a rolling boil over a high heat.

12 minStockpot

Lay the Parmigiano on the chopping board.

5sChopping boardParmigiano-Reggiano · 150 g

Finely grate it into the small bowl.

Result · Finely grated Parmigiano-Reggiano · used in step 18

3 minSmall bowl, MicroplaneParmigiano-reggiano · step 4

Lay the butter on the board.

5sChopping boardUnsalted butter · 120 g

Cut it into thin slices.

30sChopping board, Chefs knifeUnsalted butter · step 6

Put the butter in the large frying pan.

10sLarge frying panSliced butter · step 7

Add the fettuccine and spread the strands with the tongs so they are submerged.

20sStockpot, TongsFettuccine · 400 g

Boil for about 9 minutes, a minute less than the packet says, stirring now and then.

Result · Al dente fettuccine in water · used in step 12

9 minStockpot, Tongs

Meanwhile, melt the butter over a low heat until it just foams; do not let it brown.

2 minLarge frying pan

Ladle about 250 ml of the pasta water into the heatproof jug.

Result · Fettuccine in its cooking water · used in step 16

15sHeatproof jug, LadleAl dente fettuccine in water · step 10

Drain the fettuccine in the colander.

Result · Drained fettuccine · used in step 15

20sColanderFettuccine in its cooking water · step 12

Pour away the rest of the cooking water.

5sStockpotPasta cooking water · step 13

Tip the fettuccine straight into the butter.

10sLarge frying pan, TongsDrained fettuccine · step 13

Pour in about 120 ml of the pasta water, keeping the rest.

Result · Fettuccine, butter and pasta water · used in step 19

5sLarge frying panReserved pasta water · step 12

Toss over a low heat until the butter and water coat every strand.

40sLarge frying pan, Tongs

Take the pan off the heat and add the cheese in 3 lots, tossing all the time, until it melts into a smooth sauce that clings.

1 min 30sLarge frying pan, TongsFinely grated Parmigiano-Reggiano · step 5

Toss in a splash more pasta water if the sauce tightens.

15sLarge frying pan, TongsSpare pasta water · step 16Creamy fettuccine alfredo · step 18

Season with a pinch of pepper.

10sLarge frying pan, TongsGround black pepper · 1 pinch

Twirl it into a warm serving bowl and serve straight away.

Result · Seasoned fettuccine alfredo

30sLarge serving bowl, TongsSeasoned fettuccine alfredo · step 20

Printed 6 October 2026