The Creamiest Fettuccine Alfredo You’ll Ever Make (Restaurant-Quality)
About this recipe
Fettuccine Alfredo is a classic Italian dish that’s all about simplicity and technique. This version, demonstrated by chef Frank Proto, focuses on using just three key ingredients: butter, Parmesan cheese, and fettuccine pasta. Unlike the cream-heavy American versions, this recipe stays true to its roots, creating a silky, creamy sauce without any heavy cream.
The secret to achieving that restaurant-quality creaminess lies in the emulsification of the butter and pasta water with the finely grated Parmesan. Frank emphasizes the importance of using high-quality ingredients and the right technique to make this indulgent dish at home.
Ingredient notes
- Use 225g of grated Parmigiano-Reggiano cheese for the best flavor.
- Opt for high-fat European unsalted butter (like Plugra or Kerrygold) for a creamier sauce.
- You can use either dry or fresh pasta, but dry pasta is preferred for its starch content.
Tips from Epicurious’s video
- Grate your Parmesan cheese finely using a microplane or a grater, then sift it to remove any large chunks for better melting.
- Cook the fettuccine just past al dente and reserve some pasta water to adjust the sauce's consistency later.
- Mix the pasta with melted butter in a bowl instead of a pan to prevent the sauce from breaking due to overheating.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- What should I do if the sauce is too thick?
- If the sauce is too tight, add reserved pasta water a little at a time until it reaches a creamy consistency.
- Why is it important to use freshly grated cheese?
- Freshly grated cheese melts better and avoids the anti-caking agents found in pre-grated cheese, which can affect the sauce's texture.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Grate the Parmesan cheese finely using a microplane or grater.
- 2
Bring a pot of water to a boil and add a teaspoon of salt.
- 3
Add the fettuccine pasta to the boiling water and cook until just past al dente, stirring occasionally.
- 4
Reserve some pasta water, then drain the pasta directly into the butter in a bowl.
- 5
Mix the pasta with the melted butter, adding the grated Parmesan cheese gradually while stirring continuously.
- 6
If the sauce is too tight, add reserved pasta water a little at a time until creamy.
- 7
Serve immediately on plates.
Heads up — we had to guess a little:
- The quantity of cheese is inferred based on the typical ratio of cheese to pasta in Alfredo recipes.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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