Fettuccine all'Alfredo

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

160 g fettuccine, if possible freshly prepared with e
100 g sweet cream butter
130 g parmesan, not aed for more than 24 months
1 cup water from the pasta boiling water
salt
Pepper, white, if necessary black
1 pinch (s) nutmeg, ground

Instructions

Finely grate the parmesan.
Cook the fettuccine in plenty of salted water until al dente.
In the meantime, cut the butter into pieces and melt in a large saucepan at the lowest possible temperature. Salt, pepper and add a pinch of nutmeg.
When the pasta has finished cooking, remove a cup of the cooking water and keep it. Drain the pasta, add to the butter in the saucepan and mix well. Then, stirring constantly, add the grated Parmesan and gradually some of the cooking liquid until the Parmesan and butter emulsify and form a kind of cream sauce. The dish should be juicy, but not too soupy.
The most cooked pasta dish in the USA by Hollywood stars Pickford and Fairbanks.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.