Delve into the heart of Italian cuisine with this authentic Roman Fettuccine Alfredo recipe that stays true to tradition. Prepare to elevate your pasta experience as you savor the rich and indulgent flavors, all achieved without the use of milk or cream (which is how you’d find it in Italy). The simplicity of butter, Parmesan, and a touch of nutmeg creates a velvety sauce that coats each strand of fettuccine, delivering a truly classic taste. Embark on a culinary journey to Italy with this time-honored dish, inviting the essence of Italian comfort onto your plate.
Authentic Roman Fettucine Alfredo
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Black Pepper (For finishing)
- Freshly grated nutmeg (optional)
- As the pasta cooks, in a large pan over medium heat, melt the butter until it becomes golden and develops a nutty aroma, 2-3 minutes. Once the pasta is cooked and drained, take the warm bowl or platter from the oven. Place butter pats into the warm serving dish, then place the pasta on top. Pour in 1/2 of the reserved water, sprinkle half of the cheese over the fettuccini and toss for 1 minute. Add more cheese, continuing to toss for an additional 2 minutes until the pasta is uniformly coated and the cheese has melted into a luscious sauce. If too thick, thin out with remaining water. Serve immediately, garnishing with additional Parmesan and black pepper if desired.