The Original Fettuccine Alfredo

Tossed with nothing more than butter and cheese, this luscious, silky pasta is a three-ingredient wonder.

Serves
6
Time
20 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

Updated on January 12, 2026

Mixing the three ingredients in this classic fettuccine alfredo recipe—pasta, butter, and Parmigiano-Reggiano—on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried fettuccine, which doesn’t break as easily during tossing.

Featured in “The Real Alfredo” by Todd Coleman in the May 2009 issue.

Ingredients

Kosher salt
1 lb. dried fettuccine
16 Tbsp. unsalted butter, cut into thin pats
8 oz. Parmigiano-Reggiano, finely grated (about 3¼ cups)

ADVERTISEMENTAD

Instructions

Step 1

Bring a large pot of generously salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente according to the package instructions.

Step 2

Meanwhile, scatter the butter across a large warmed platter.

Step 3

Reserve ¾ cup of the pasta water, then drain the fettuccine and transfer to the platter. Sprinkle the cheese over top and drizzle with ¼ cup of the reserved pasta water. (The pasta water helps create a smooth sauce.) Using a large spoon and fork, gently toss the noodles, lifting and swirling and adding more pasta water as necessary. Work in any butter and cheese that pools around the edges of the platter, and continue mixing until fully emulsified and the noodles are coated, about 3 minutes. (For quicker preparation, to a large skillet, add the butter and reserved ¾ cup pasta water and bring to a boil. Add the fettuccine, sprinkle with the cheese, and toss with tongs over medium-low heat until the sauce is creamy and the noodles are coated, about 2 minutes.)

Step 4

Serve the fettuccine alfredo immediately on warmed plates.

Bring a large pot of generously salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente according to the package instructions.
Meanwhile, scatter the butter across a large warmed platter.
Reserve ¾ cup of the pasta water, then drain the fettuccine and transfer to the platter. Sprinkle the cheese over top and drizzle with ¼ cup of the reserved pasta water. (The pasta water helps create a smooth sauce.) Using a large spoon and fork, gently toss the noodles, lifting and swirling and adding more pasta water as necessary. Work in any butter and cheese that pools around the edges of the platter, and continue mixing until fully emulsified and the noodles are coated, about 3 minutes. (For quicker preparation, to a large skillet, add the butter and reserved ¾ cup pasta water and bring to a boil. Add the fettuccine, sprinkle with the cheese, and toss with tongs over medium-low heat until the sauce is creamy and the noodles are coated, about 2 minutes.)
Serve the fettuccine alfredo immediately on warmed plates.