Alfredo Sauce

Name: Alfredo Sauce
Total time: 15 min
Yield: 4 servings
Ingredients: 8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature; ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated; Salt; 1 pound (450 g) fettuccine egg noodles

Fettuccine Alfredo or "fettuccine all’Alfredo" is a dish made with fettuccine pasta combined with a sauce made from Parmigiano-Reggiano cheese and butter.

15 min · serves 4

Ingredients

8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature
½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated
Salt
1 pound (450 g) fettuccine egg noodles

Steps

Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.
Put water to boil in a large pot and cook the noodles until al dente.
Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.
Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.
Add salt to taste.
Serve immediately.

More recipes with butter, parmesan or pasta

Adapted from “Alfredo Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.