This way of making creamy Fettuccine Alfredo is authentically Italian and comes together in less than10 minutes, all in one pan. It only uses three ingredients: pasta, butter and Parmesan. The trick with this recipe is that, unlike the conventional way of boiling pasta, we cook it in only a small amount of water. This maximises that amount of starch that ends up in the Alfredo sauce, which makes the dish super creamy.
How to make Creamy Fettucine Alfredo
Scroll down for amounts of ingredients
Step 1
Put the pasta in the pan
In a large pan add the water, pasta and salt. Cover the pasta half way, so the lid has some space for the steam to escape and bring this mixture to a boil.
Step 2
Cook the pasta
Once the water comes to a boil, lower the heat to medium and stir the noodles gently making sure to not break them. Cover again and cook this according to the timing on your pasta packaging.
Stir the pasta every minute or two, So the pasta cooks evenly and the water doesn't boil over.
Step 3
Finish the dish and serve
Once the minutes are up on your packaging. Taste the pasta, if it's cooked, remove the lid and if you have any leftover water let it go on a rolling boil until you have about inch of water left. At that point toss in your butter, and add the Parmesan and stir well to make a creamy sauce.
Taste for seasoning and serve!
If you liked this pizza recipe, you might some of my other pizza recipes
Traditional Italian Pizza At Home
5 Minute No Oven Pizza
1 Minute Microwave Pizza
Pizza Nuggets
Watch the video tutorial
Ingredients
Makes 2 large portions or 3 smaller ones.
200g Dried fettuccine egg pasta ( 7oz)
600g Water ( 2½ cups)
½ tsp Salt
60g Parmesan cheese, grated (½ cup)
30g Butter (2 tbsp)
Optional - a handful roughly chopped parsley.
Instructions
In a large pan add the water, pasta and salt. Cover the pasta half way, so the lid has some space for the steam to escape and bring this mixture to a boil.
Once it comes to a boil, lower the heat to medium and stir the noodles gently making sure to not break them. Cover again and cook this according to the timing on your pasta packaging.
Stir the pasta every minute or two, So the pasta cooks evenly and the water doesn't boil over.
Once the minutes are up on your packaging. Taste the pasta, if it's cooked, remove the lid and if you have any leftover water let it go on a rolling boil until you have about inch of water left. At that point toss in your butter, and add the Parmesan and stir well to make a creamy sauce.
If you want to, you can stir through a handful of roughly chopped parsley.
Taste for seasoning and serve!
Important Notes
It's important to add only ½ tsp of salt. It may seem like such a small amount, however you’re cooking everything in one pot/pan and you won't be discarding any salt since you won't be draining the pasta!
If you don't feel comfortable cooking everything in one pan, you can absolutely cook the pasta the traditional way. Remember to reserve 2 ladles of pasta water though! And remember to add more salt to your water since you'll be draining most of it from the pasta!
I wanted to share with you the original authentic recipe, but feel free to add some finely crushed garlic, or any other spices you like!
About EmmaFontanella.com
Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.
Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.
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