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Traditional Italian Fettuccine Alfredo Pasta

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Traditional Italian Alfredo pasta with fettuccine coated in butter and Parmigiano-Reggiano, served with black pepper on a ceramic plate.
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Traditional Italian Fettuccine Alfredo is closer to fettuccine al burro e Parmigiano than to a cream sauce. Butter, aged Parmigiano-Reggiano, and starchy pasta water create the silky coating.

Cook the pasta just until al dente, then finish it off the heat so the cheese emulsifies with the butter and pasta water.

Grate the Parmigiano very finely and keep the skillet off the heat when adding it for the smoothest sauce.

Serving Suggestions

Serve immediately with black pepper and extra Parmigiano-Reggiano. A crisp green salad makes a simple side.

Traditional Italian Alfredo pasta beside grated Parmigiano-Reggiano, butter, and a simple serving bowl on a stone counter.

Recipe Notes

This pasta is best fresh because the cheese sauce thickens as it cools. Loosen leftovers with a spoonful of hot water while reheating gently.

Also check out our American-Style Fettuccine Alfredo Pasta.

Traditional Italian Alfredo pasta with fettuccine coated in butter and Parmigiano-Reggiano, served with black pepper on a ceramic plate.

Traditional Italian Fettuccine Alfredo Pasta

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A traditional Italian-style fettuccine al burro e Parmigiano made with butter, aged cheese, and starchy pasta water instead of cream.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pasta
  • 12 oz dried fettuccine
  • 1 tbsp fine salt for the pasta water
  • 1 1/2 cups reserved pasta water as needed for the sauce
Butter and Parmigiano Sauce
  • 6 tbsp unsalted butter cut into pieces
  • 1 1/2 cups finely grated Parmigiano-Reggiano plus more to finish
  • 1/2 tsp freshly ground black pepper

Equipment

  • Large pot
  • Wide skillet
  • Fine grater
  • Tongs

Method
 

Cook the Fettuccine:
  1. Bring a large pot of water to a boil, add the salt, and cook the fettuccine until just al dente.
  2. Scoop out the measured pasta water before draining. Keep the pasta hot while you begin the sauce.
Build the Emulsion:
  1. Melt the butter in a wide skillet over low heat. Add 1 cup of the reserved pasta water and swirl until the butter is blended into the liquid.
  2. Add the drained pasta and toss for 1 minute. Remove the skillet from the heat, then add the Parmigiano-Reggiano in small handfuls, tossing continuously.
  3. Add more pasta water a few tablespoons at a time until the sauce is smooth and clings to every strand.
Serve:
  1. Divide the pasta among warm plates. Finish with black pepper and a little extra Parmigiano-Reggiano, then serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 80gProtein: 22gFat: 30gSaturated Fat: 18gCholesterol: 85mgSodium: 650mgFiber: 3gSugar: 3g

Notes

  • The traditional Italian method relies on butter, cheese, and starchy pasta water; it does not need cream.
  • Add the cheese off the heat so it melts into a smooth emulsion instead of clumping.

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