FETTUCCINE ALFREDO
Pasta
Intermediate

FETTUCCINE ALFREDO

5-ingredient creamy fettuccine Alfredo that comes together fast.

"SO GOOD!" - Alexia

25 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb fettuccine pasta
  • 1 stick salted butter
  • 1 quart light cream
  • 1 cup grated Pecorino Romano cheese
  • Sea salt (to taste, for pasta water)

Instructions

1

Boil the Pasta Water

Begin boiling a large pot of salted water for the fettuccine. This sauce cooks quickly, so it will be ready as the pasta finishes.

2

Cook the Pasta

Once the water is boiling, add the fettuccine and cook until al dente.

3

Melt the Butter

In a large skillet over low heat, melt the butter completely.

4

Add the Cream

Slowly pour in the light cream while stirring constantly to combine it with the melted butter. Keep the heat low.

5

Add the Cheese

Fold in 1/2 cup of grated Pecorino Romano cheese while stirring continuously. Bring the sauce to a gentle boil to thicken, then remove from heat.

6

Combine Pasta and Sauce

Add the al dente pasta directly into the sauce. Toss well to coat, then bring the mixture to a brief rapid boil for about one minute to fully incorporate.

7

Plate and Serve

Plate the fettuccine, top with extra grated Pecorino Romano cheese, and serve immediately. So simple, so creamy — SO GOOD!