Fettucine Alfredo

Real fettuccine Alfredo has no garlic, no chicken, no broccoli. It’s butter, cream, freshly grated Parmesan, and pasta. That’s the original Roman recipe, and this version respects it.

The technique matters more than the ingredient list. Melt unsalted butter over the lowest possible heat without letting it brown. Stir in cream and Parmesan, whisking constantly to keep the sauce smooth. A pinch of nutmeg adds a background warmth that makes the cheese taste more complex.

The recipe makes an important point: make the sauce wait for the noodles, never the other way around. Overcooked pasta is a tragedy. A sauce simmering gently on the back burner is fine.

Chef Tips

• Use freshly grated Parmigiano-Reggiano, never the pre-grated stuff in a can. Fresh Parmesan melts into the sauce. Pre-grated cheese contains anti-caking agents that make the sauce gritty.
• Keep the heat low when melting the butter. Browned butter changes the flavor completely and overpowers the cheese.
• Whisk the cream and cheese together vigorously. Clumps of cheese in Alfredo sauce are the sign of too-high heat or not enough stirring.
• Toss the drained pasta with the sauce immediately and serve right away. Alfredo thickens and tightens as it cools.

Variations

• Use crème fraîche diluted with a splash of cream for a tangier, more complex sauce.
• Add fresh cracked black pepper generously for a cacio e pepe crossover.
• Use homemade fresh pasta for the most luxurious version.