The Perfect Fettuccine Alfredo
Recipe Type: Pasta
Cuisine: Italian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Sara Schewe has had her share of disappointments in her search for the perfect Fettuccine Alfredo recipe. But she finally got there, and luckily she has agreed to share the secret.
  • 16 ounces (450 grams) fettuccine
  • ½ pound (227 grams) unsalted butter
  • 2 cups (150 grams) freshly grated Parmigiano-Reggiano, plus more for garnish
  • salt and pepper
  • freshly grated nutmeg for garnish
  1. Bring 4 quarts of water to a boil. Add 1 tablespoon (15 grams) salt, then add the fettuccine and cook according to package directions (or until al dente). Reserve 1 cup (235 mL) cooking water, then drain.
  2. Meanwhile, melt half the butter and transfer to a large serving dish. Sprinkle with ½ cup (40 grams) cheese. Slice the remaining butter into thin pats and set aside.
  3. Transfer cooked pasta to buttered platter. Top with pats of butter and remaining cheese. Toss with tongs or large fork and spoon to thoroughly combine pasta with cheese and butter. Add pasta water as needed to make a sauce. Season with salt and pepper to taste.
  4. Garnish with additional cheese and freshly grated nutmeg, if desired.
Recipe by Honest Cooking at