# Fettuccine Alfredo (Burro e Parmigiano)

A Roman classic pasta dish made with three main ingredients: pasta, butter, and Parmigiano.

- Servings: 1 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 120 g Fettuccine
- 6 tbsp Butter (cold, cubed)
- 3 handfuls Parmigiano Reggiano
- Salt

## Instructions

1. Bring a pot of well-salted water to a boil and cook the fettuccine until al dente.
2. In a bowl, add the cold cubed butter.
3. Drain the pasta and immediately transfer it to the bowl with the butter.
4. Add a ladle of hot pasta water and start tossing with tongs or by shaking the bowl until the butter melts and the water and butter emulsify to create the first cream.
5. Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
6. Add more pasta water if needed.
7. Plate, finish with extra Parmigiano if you like, and enjoy.

## Equipment

- pot
- bowl
- tongs

## Tips

- Use a good ratio of butter and Parmigiano for the best taste.
- Add Parmigiano little by little while tossing to form a smooth, creamy sauce.

## Source

- Original video: https://vm.tiktok.com/ZNRhF1EEF/
- Recipe page: https://www.cliprecipe.com/recipe/d6643d1f-64d4-48cb-aa0e-00a281cc90c6
- Extracted: 2026-01-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt