Authentic Italian Fettuccine Alfredo

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian


This Roman version of Alfredo is simpler, easier and lighter than the Americanized version, but still has all the rich, cheesy deliciousness you crave.

Listen to me explain briefly about how to make this pasta, with some great tips along the way, by clicking the play button below:

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  • 6 Tbsp. unsalted butter, cut into 10 to 12 slices
  • 3 oz. finely grated or shredded Parmesan cheese (about 1 and cup if freshly grated), plus more for serving
  • ¼¾ tsp. salt
  • 12 oz. uncooked fettuccine (or 1 lb. fresh fettuccine)


  1. In a large bowl, combine the butter, cheese, and ¼ teaspoon of the salt.
  2. Cook the fettuccine according to package directions. Drain, reserving 1 cup of the pasta cooking water, then immediately add the drained hot pasta to the bowl with the butter mixture.
  3. Add ¼ cup of the pasta cooking water and toss vigorously until the butter is melted and a creamy sauce forms, adding more water as desired. Add more salt to taste.
  4. Serve with additional cheese on the side.