White plate of fettuccine alfredo.

Authentic Italian Fettuccine Alfredo Recipe

  • 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.


Units Scale
  • 6 Tbsp. unsalted butter, cut into 10 to 12 slices
  • 3 oz. finely grated or shredded Parmesan cheese (about 1 and 1/3 cup if freshly grated), plus more for serving
  • 1/43/4 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.

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