Roman-Style Fettuccine With Alfredo Sauce
- ⏱ 20 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Fresh fettuccine is tossed with butter, Parmigiano-Reggiano, and hot pasta water to form a creamy emulsified sauce.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Roman-Style Fettucc...
0/0
COOK 1COOK 2
1Dice the butter
2Grate the cheese
Grate the Parmigiano-Reggiano cheese on the fine...
In a large heatproof bowl, combine the butter and...
3Plate and serve
+ 4 more steps in the app
Roman-Style Fettucc...
0/0
COOK 2COOK 1
1Dice the butter
Dice the butter
2Grate the cheese
3Plate and serve
+ 4 more steps in the app
Ingredients
- 1 stick unsalted butter (diced)
- 4 oz Parmigiano-Reggiano cheese (grated on the fine holes of a box grater)
- Kosher salt, to taste
- 1 lb fresh fettuccine pasta
The full plan
Split between two cooks — each step says who's on it.
1. Dice the butter COOK 1
- Dice the butter
2. Grate the cheese COOK 2
- Grate the Parmigiano-Reggiano cheese on the fine holes of a box grater
- In a large heatproof bowl, combine the butter and Parmigiano-Reggiano cheese
🤝 Cook 1 hands over the butter.
3. Cook the pasta COOK 1
- In a medium pot of salted boiling water, cook the fresh fettuccine pasta until al dente
4. Transfer the pasta COOK 1
- Using tongs, a strainer, or a spider, transfer the fresh fettuccine pasta to the bowl with the cheese and butter
🤝 Cook 2 hands over butter.
5. Emulsify the sauce COOK 1
- Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until the butter is melted and a creamy, emulsified sauce forms, If the pasta seems too dry, add a splash or two of additional pasta water until the desired consistency is reached
- Season with salt, if necessary
6. Plate and serve BOTH
- Serve, sprinkling more Parmigiano-Reggiano cheese on top at the table
See it in action
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