Fettuccine Alfredo

Ingredients

Instructions

0 of 6 steps complete

1. 1Bring a large pot of water to a boil and salt it to taste. Cook the fettuccine until al dente according to the package, usually 10–12 minutes.
2. 2While the pasta cooks, place the butter in a wide warm serving bowl. Finely grate the Parmesan so it melts smoothly; avoid coarse shreds.
3. 3Reserve 1½ cups hot pasta water before draining. Add the hot pasta to the butter with ½ cup reserved water and toss vigorously until the butter melts.
4. 4Add Parmesan gradually while tossing continuously, away from direct heat. Add more pasta water a tablespoon at a time until the sauce turns silky and coats the noodles without clumping.
5. 5Season with black pepper and only as much of the measured salt as needed after tasting. Serve immediately; the sauce thickens as it cools.
6. 6Refrigerate leftovers within 2 hours for up to 3–4 days. Reheat gently with a splash of water until 165°F (74°C), stirring to bring the sauce together.