# Fettuccine Alfredo (Burro e Parmigiano)

A classic Roman dish that highlights the simplicity of pasta, butter, and Parmigiano to create a smooth, creamy sauce.

- 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.
2. Cook the fettuccine until al dente.
3. Add the cold cubed butter into a bowl.
4. Drain the pasta and immediately transfer it to the bowl with the butter.
5. Add a ladle of hot pasta water to the bowl.
6. Start tossing with tongs or by shaking the bowl until the butter melts and emulsifies with the water, creating the first cream.
7. Once the butter is fully melted, add the Parmigiano little by little, continuing to toss until a smooth, creamy sauce forms.
8. Add more pasta water if needed.
9. Plate the pasta.
10. Finish with extra Parmigiano if desired and enjoy.

## Equipment

- pot
- bowl
- tongs

## Tips

- The heat from the pasta helps the butter melt and emulsify with the pasta water.
- The key is the right proportion between butter and Parmigiano.
- Add Parmigiano little by little while tossing for a smooth, creamy sauce.
- Add more pasta water if needed to achieve the desired consistency.

## Source

- Original video: https://www.tiktok.com/t/ZP8PNvAeN/
- Recipe page: https://www.cliprecipe.com/recipe/dee08ee6-eaf2-4159-ac5c-795e9cbf466b
- Extracted: 2026-01-26

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