A rich, creamy pasta dish, Fettuccine Alfredo is a decadent treat and worthy of a romantic meal for two – especially for your pasta loving amour. I like this recipe because it doesn’t use cream but still has a wonderful creamy, cheesy texture and its super easy to make.
In all honesty, if you are a calorie counter you probably wouldn’t want this dish more than twice a year. However, when you put a fork into Fettuccine Alfredo, artfully twirling the cheesy pasta around your fork to experience for your first bite – I promise, you’ll happily devour every delicious bite. Calorie demons be gone!
This is a heavy dish so small portions are best. Serve with a refreshing green salad drizzled with a lemon-olive oil vinaigrette and your favorite bottle of white wine.
- 1 cup salted butter
- 1 lb. fettuccine
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/8 cup pasta water
- ground fresh cracked black pepper to taste
- Garnish: 1/8 cup fresh parsley, chopped
- Cook the pasta according to package directions, leaving it a little al dente. Keep the pasta water – we’ll need some of it toward the end of the recipe.
- Measure out all ingredients making it a breeze to cook
- Next, in a large skillet, melt the butter. Add the cooked pasta to the skillet and coat with butter.
- Mix in the pasta water and add the grated cheese. Mix together until it becomes creamy. If needed, add a bit more pasta water or cheese to taste.
Finish with black pepper and parsley.
- For a bit of heat you can top with a pinch of red pepper flakes
Tip: Taste before adding salt to this dish. I never add any as the Parmesan cheese imparts plenty.