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Italian Fettuccine Alfredo

Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author International Cuisine


  • 3/4 pound fettuccine egg noodles
  • 1/2 cup butter cut into small chunks
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • salt and pepper to taste


  • Bring a large pot of water to a boil and add salt to the water.
  • Cook the pasta until al dente. (tender but still has a bite)
  • Drain the pasta (reserving some of the pasta water)
  • Place the pasta in a large, heated bowl
  • Add in the diced butter and grated cheese and start tossing the pasta until the butter and cheese have melted, add a little of the pasta water as necessary to keep the mixture loose.
  • Season with salt and pepper to taste
  • Serve immediately