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Roman Fettuccine Alfredoitalian
PlateMap recipe · #33

Roman Fettuccine Alfredo

Fettuccine tossed off the heat with butter, Parmesan and starchy pasta water into a glossy sauce, with no cream.

16minutes
3Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    3 minutes

    Finely grate the Parmesan and cut the butter into cubes.

    Success cue

    The cheese is finely grated.

  2. 02

    Pasta

    8 minutesHigh heat

    Boil the fettuccine in salted water for the time on the packet and keep 1 cup of the pasta water.

    Success cue

    The pasta is tender with a slight bite.

  3. 03

    Butter

    2 minutesLow heat

    Meanwhile, melt 60 g of the butter in a wide pan over very low heat.

    Success cue

    The butter is melted but not foaming.

  4. 04

    Tossing

    1 minute

    Add the hot fettuccine, the remaining 40 g of butter and a third of a cup of the pasta water, and take the pan off the heat.

    Success cue

    The butter melts into the water around the pasta.

  5. 05

    Sauce

    2 minutes

    Scatter in the Parmesan in two additions, tossing constantly for 1 minute until it forms a glossy sauce. Add more pasta water if needed and finish with black pepper.

    Success cue

    The sauce is glossy and coats every strand.

    Watch out

    Do not put the pan back on the heat or the cheese turns stringy.

Cooking tips

Extra tip

Tossing vigorously off heat prevents the cheese from stringing and breaking into fat.

  • • True Alfredo uses no cream; the silkiness comes from butter and Parmesan.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 810
Protein
31.3g
Carbs
76.7g
Fat
41.5g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

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