Authentic Roman Alfredo Pasta
Authentic Roman alfredo pasta made with just two things — butter and Parmesan. Toss cooked fettuccine in melted butter to coat it, then mix in plenty of Parmesan while hot for a creamy finish. No added salt needed; the butter and cheese season it. The classic uses no garlic, but you can add a little minced garlic to taste.
Ingredients
Main
- Fettuccine pasta2.5 servings
- Butter140 g
- Grated Parmesan6 tbsp
- Minced garlic (optional)1 tsp
- Dried parsley1 tsp
- Sun-dried tomato in oil1 piece
Directions
- 1
You only need three things — fettuccine, butter, and Parmesan.
- 2
Melt the butter with the minced garlic in a pan over medium heat. (Classic Roman alfredo uses butter only, no garlic.)
- 3
While the butter melts, boil the pasta. Have the noodles ready to add once the butter has melted.
- 4
Add the cooked fettuccine to the melted butter and toss.
- 5
Stir until the butter evenly coats the noodles. Add more butter if needed, and once well coated, turn off the heat.
- 6
Quickly plate the pasta in a mound before the butter sets.
- 7
Grate plenty of Parmesan over the top and mix quickly — the key is letting the cheese melt into the hot butter. Don't add salt.
- 8
Sprinkle with parsley and top with a piece of sun-dried tomato in the center — Roman-style alfredo, done.
Tips
Save a ladle or two of pasta water and add it bit by bit if the sauce turns stiff — it makes everything silkier. Add the cheese off the heat so it doesn't clump.