Fettuccine Alfredo Recipe

This is fettuccine alfredo as it was originally made in Italy by the man who created the recipe (Alfredo himself.) It does not have cream, like the more Americanized, modern version does.

Fettuccine alfredo is rich, so while a half pound of pasta typically serves two, I would pair this with a light fresh salad, and this could easily serve three (possibly four, if you are serving small appetites.)

Ingredients

  • 8 ounces fettuccine
  • 1 stick unsalted butter
  • 4 ounces parmesan cheese, finely grated (about 1 1/2 cups)
  • kosher salt
  • black pepper

Directions

1. Bring a large pot of heavily salted water to a boil over high heat.

2. Cook the fettuccine to just al dente, about 8 minutes. Reserve a half cup of the pasta cooking water, and drain the pasta.

3. Bring the pasta water and the butter to a boil in a 10" skillet over medium high heat. Add the cooked pasta, reduce the heat to medium-low, and sprinkle the cheese over the top, using kitchen tongs or two spoons to toss the mixture gently, until all the pasta is coated in a smooth sauce. Add black pepper, and taste for salt to add as needed. Serve and enjoy!

Fettuccine Alfredo Photo

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Cuisine:
Italian
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Related Recipes:
Entree Recipes, Pasta Recipes, Vegetarian Recipes, Easy Recipes, Quick Recipes, Italian Recipes
Recipe Yields:
3 Servings
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Nutrition Facts

Servings Per Recipe 3

Amount Per Serving
Calories from Fat 317
Calories 754

% Daily Value*
61%
Total Fat 40g
123%
  Saturated Fat 25g
46%
Sodium 1105mg
21%
Total Carbohydrate 64g
3%
  Dietary Fiber 3g
  Sugars 0g
48%
Protein 24g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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