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This is the authentic way to make Fettuccine Alfredo, a classic dish that never uses cream. The rich, silky sauce is created through a simple but magical emulsion of salty, starchy pasta water, unsalted butter, and finely grated Parmigiano-Reggiano cheese. It's a quick, elegant, and deeply satisfying meal that comes together in the time it takes to boil the pasta.
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Cook fettuccine in heavily salted water until al dente, reserving at least 2 cups of the pasta water. → In a skillet, simmer 1 cup of pasta water, then whisk in butter and finely grated Parmesan to create an emulsified sauce. → Transfer the cooked pasta directly into the skillet with the sauce. → Toss vigorously over heat until the sauce thickens and coats the pasta, adding more pasta water as needed to adjust consistency. → Serve immediately topped with more Parmesan and black pepper.
Cook fettuccine in heavily salted water until al dente, reserving at least 2 cups of the pasta water. → In a skillet, simmer 1 cup of pasta water, then whisk in butter and finely grated Parmesan to create an emulsified sauce. → Transfer the cooked pasta directly into the skillet with the sauce. → Toss vigorously over heat until the sauce thickens and coats the pasta, adding more pasta water as needed to adjust consistency. → Serve immediately topped with more Parmesan and black pepper.
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Never use cream for this recipe. The authentic creaminess comes from the emulsion of butter, cheese, and starchy pasta water.
It is essential to use a real block of Parmigiano-Reggiano cheese, not pre-grated. For best results, grate it finely yourself, or pulse chunks in a food processor to get small, even pieces that melt smoothly.
Don't be shy with the salt in your pasta water. It should taste like the sea. This is the primary way the pasta itself gets seasoned.
The sauce will look thin at first, but it thickens significantly once the starchy pasta is added and tossed in the pan.
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