15 min.
Easy
Medium
The traditional Roman Alfredo is very simple and different from the heavy cream versions often found outside Italy. The authentic recipe uses only butter, Parmigiano Reggiano, and pasta water to create a naturally creamy emulsion.
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Pasta
(200 g) fettuccine pasta
Butter
(60 g) unsalted butter (high quality)
Parmigiano
(80 g) Parmigiano Reggiano, finely grated
Salt
1 tsp salt (for pasta water)
15 min.
Fill a large pot with about 2 liters of water. Add salt and bring to a rolling boil. Add the fettuccine and cook according to package instructions (usually 8–10 minutes) until al dente. Important: Reserve 1 cup of pasta water before draining.
While the pasta cooks, place the butter in a large sauté pan over low heat. Allow the butter to gently melt without browning. The butter should be warm and fluid, not sizzling.
Using tongs, transfer the cooked pasta directly from the pot into the pan with butter. Add about 1/4 cup of pasta water. Toss gently so the butter coats the pasta.
Remove the pan from direct heat. Gradually add the grated Parmigiano Reggiano. Toss continuously with tongs while adding small splashes of pasta water. The starch in the pasta water combines with butter and cheese to form a silky, creamy sauce.
If the sauce is too thick, add more pasta water. If it is too loose, add a little more grated cheese. The final texture should be smooth, glossy, and creamy, coating the pasta without pooling on the plate.
Twirl the pasta into warm plates. Finish with: Extra Parmigiano Reggiano Fresh black pepper (optional) Serve immediately.
Serving:
4
by Chef Marvin Piña
15 min.
Easy
Medium
The traditional Roman Alfredo is very simple and different from the heavy cream versions often found outside Italy. The authentic recipe uses only butter, Parmigiano Reggiano, and pasta water to create a naturally creamy emulsion.
15 min.
Easy
Medium
The traditional Roman Alfredo is very simple and different from the heavy cream versions often found outside Italy. The authentic recipe uses only butter, Parmigiano Reggiano, and pasta water to create a naturally creamy emulsion.
Pasta
(200 g) fettuccine pasta
Butter
(60 g) unsalted butter (high quality)
Parmigiano
(80 g) Parmigiano Reggiano, finely grated
Salt
1 tsp salt (for pasta water)
15 min.
Fill a large pot with about 2 liters of water. Add salt and bring to a rolling boil. Add the fettuccine and cook according to package instructions (usually 8–10 minutes) until al dente. Important: Reserve 1 cup of pasta water before draining.
While the pasta cooks, place the butter in a large sauté pan over low heat. Allow the butter to gently melt without browning. The butter should be warm and fluid, not sizzling.
Using tongs, transfer the cooked pasta directly from the pot into the pan with butter. Add about 1/4 cup of pasta water. Toss gently so the butter coats the pasta.
Remove the pan from direct heat. Gradually add the grated Parmigiano Reggiano. Toss continuously with tongs while adding small splashes of pasta water. The starch in the pasta water combines with butter and cheese to form a silky, creamy sauce.
If the sauce is too thick, add more pasta water. If it is too loose, add a little more grated cheese. The final texture should be smooth, glossy, and creamy, coating the pasta without pooling on the plate.
Twirl the pasta into warm plates. Finish with: Extra Parmigiano Reggiano Fresh black pepper (optional) Serve immediately.
Serving:
4
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