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Fettuccine al Burro (The Original Fettuccine Alfredo)

Fettuccine al Burro on White plate.
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Simple, elegant, and deeply comforting, this authentic Fettuccine al Burro is the original Italian Alfredo—made with just butter, Parmigiano-Reggiano, and starchy pasta water. A rich yet refined side or main that comes together in minutes.

Ingredients

Units Scale
  • 1 pound fettuccine (see note 1)
  • 1 1/2 sticks (3/4 cup) unsalted butter, sliced into 1/2-inch pats
  • 2 cups freshly grated Parmigiano-Reggiano (see note 2)
  • Kosher salt
  • Freshly ground black pepper (optional)
  • 1 cup reserved pasta water

Instructions

  1. Bring just enough salted water to cover the pasta to a boil. Add the fettuccine and, following the packaging directions, cook until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  2. Add the butter and ¼ cup of the hot pasta water to a large heatproof bowl or pot. Swirl until the butter begins to melt.
  3. Add the hot pasta, grated cheese, and another ¼ cup of pasta water to the bowl. Toss vigorously until the sauce becomes creamy and coats the pasta.
  4. Add more pasta water, a splash at a time, if needed to reach a silky consistency.
  5. Serve immediately with an optional sprinkle of extra cheese.

Equipment

Notes

  1. Fettuccine is the classic choice for this dish, but other long pasta shapes work just as well. Try tagliatelle, linguine, spaghetti, or even pappardelle if you want something a little wider and more luxurious. Fresh pasta is another excellent option — it cooks quickly and absorbs the sauce beautifully.  For best results, stick with long, strand-style pastas. Short or tubular shapes like penne or rigatoni don’t work as well, since the sauce relies on coating and clinging to the noodles rather than pooling.

  2. For the best texture and flavor, use freshly grated Parmigiano-Reggiano—not the pre-grated kind. It melts smoother, emulsifies beautifully, and adds that signature nutty, savory depth. If you can’t find Parmigiano-Reggiano, any good-quality Parmesan can work in a pinch.  If you’re using store-bought pre-grated Parmesan, choose the best-quality you can find—avoid the shelf-stable varieties with additives, and opt for refrigerated versions without anti-caking agents when possible. The sauce may not be quite as silky, but it will still be delicious.

Find it online: https://foodienoise.com/fettuccine-al-burro-the-original-fettuccine-alfredo/