Fettuccine Alfredo
Fettuccine Alfredo coats wide pasta ribbons in butter, parmesan, and starchy cooking water for a glossy American classic with pepper and parsley. The finished dish has clear texture, aroma, and enough detail to stand on its own.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Boil fettuccine in well-salted water until al dente.
Reserve pasta water before draining.
Melt butter in a warm pan and add the pasta.
Toss with parmesan and pasta water until creamy.
Finish with black pepper, parsley, and more parmesan.
π· Perfect Pairings
Complete your meal with these
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