This fettuccine al burro recipe combines butter, finely grated Parmesan, and starchy pasta water to create a silky sauce without heavy cream. With a short ingredient list and a 14-minute total time, it makes a simple and satisfying pasta dinner.
Why You'll Love This Fettuccine Al Burro
- Ready in 14 Minutes: The sauce comes together while the dried pasta cooks.
- No Heavy Cream: Butter, Parmesan, and starchy pasta water create the silky coating.
- Short Ingredient List: The recipe needs only pasta, butter, cheese and simple seasonings.
- Two Pasta Options: Both fettuccine and tagliatelle hold the butter-Parmesan sauce well.
What Is Al Burro Sauce?
Al burro means "with butter" in Italian. In this recipe, butter combines with Parmesan and starchy pasta water to create a silky sauce that coats the fettuccine without using heavy cream.
On evenings when I want something simple but comforting, this is the kind of pasta I make. The short ingredient list keeps dinner uncomplicated, but the butter and Parmesan still make it feel satisfying. When I want another quick pasta with a buttery sauce, I turn to my shrimp scampi pasta, while my pesto pasta gives me a brighter alternative.
What I enjoy most about this recipe is its clean, buttery flavor and the way the sauce lightly coats each ribbon of pasta. Whisking cold butter and finely grated Parmesan with hot pasta water helps the ingredients come together, while the second portion of butter coats the pasta before the sauce is added. It produces a lighter result than my creamy garlic Parmesan chicken pasta, while the ribbon pasta gives it a different texture from my cherry tomato pasta.
Key Ingredients for Fettuccine Al Burro
These simple ingredients each have an important role in the finished pasta.
- Fettuccine or Tagliatelle: I use dried ribbon pasta because its broad surface holds the butter-Parmesan sauce well.
- Unsalted Butter: For me, dividing the butter between the sauce and the pan helps coat the pasta at both stages.
- Parmesan Cheese: I finely grate my Parmesan, so it incorporates more evenly with the cold butter and hot pasta water.
- Pasta Water and Black Pepper: I use the starchy water to loosen the sauce, while freshly ground black pepper balances the buttery flavor.
How to Make Fettuccine Al Burro
The sauce comes together while the pasta cooks, so prepare the butter and Parmesan before you begin. You can find the complete printable recipe with measurements below.
1. Cook the Pasta: Boil the dried fettuccine or tagliatelle in salted water until al dente, checking the package directions because cooking times vary.
2. Prepare the Butter-Parmesan Sauce: While the pasta cooks, whisk the cold butter and finely grated Parmesan with a ladle of hot pasta water until smooth and creamy.
3. Coat the Pasta in Butter: Melt the remaining butter in a wide pan, then add the drained pasta and a splash of reserved pasta water. Toss until coated.
4. Finish and Serve: Transfer the pasta to a serving bowl, add the butter-Parmesan sauce and black pepper, then toss gently and serve immediately.
Helpful Swap
- Fettuccine or Tagliatelle: Use either dried pasta. Check the package directions and cook it only until al dente.
Tips for Fettuccine Al Burro
Warm the Serving Bowl: I fill the bowl briefly with hot pasta water, then empty it before adding the pasta. This helps keep the dish warm while serving.
Use a Wide Pan: A wide pan gives me enough room to toss the ribbon pasta without breaking or compressing it.
Offer Extra Parmesan: I place additional finely grated Parmesan on the table so everyone can add more if they wish.
What to Serve with Fettuccine Al Burro
For me, this rich butter-and-Parmesan pasta needs only a crisp side such as cucumber avocado feta salad or a serving of air fryer garlic bread. Both keep the meal simple without competing with the delicate sauce.
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Recipe
Fettuccine Al Burro Recipe
Ingredients
For the Pasta
- 1 teaspoon sea salt
- 200 g dried fettuccine or tagliatelle
- 50 g unsalted butter
- Reserved pasta water - as needed
For the Sauce
- 100 g unsalted butter
- 60 g Parmesan cheese - finely grated
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a rolling boil and add 1 teaspoon sea salt. Add 200 g dried fettuccine or tagliatelle , and cook for 7 minutes, checking the package directions because cooking times vary, until al dente.
- While the pasta cooks, place 100 g unsalted butter and 60 g Parmesan cheese, finely grated, in a medium bowl. Add a ladle of hot pasta water and whisk until the mixture becomes smooth and creamy. Set aside
- Melt the remaining 50 g unsalted butter in a large pan over low to medium heat.
- Before draining the pasta, reserve some additional pasta water. Drain the pasta, add it to the pan, and toss it with the melted butter and a splash of pasta water.
- Remove the pan from the heat and transfer the pasta to a large serving bowl. Pour over the butter-Parmesan sauce, add ¼ teaspoon freshly ground black pepper, and toss gently until every strand is coated. Serve the fettuccine al burro immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This tagliatelle alfredo is the perfect balance of rich, creamy sauce and al dente pasta. The parmesan cheese adds a wonderful depth of flavor.