Fettuccine Al Burro

This Fettuccine al Burro is rich, creamy, and wonderfully comforting. Made in just 15 minutes with butter and Parmesan, it’s an easy pasta dish that’s perfect for a quick dinner or a relaxed night in.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 9

Total Time 14

Ingredients

For Pasta:

▢ 1 teaspoon Sea Salt
▢ 200 g Fettuccine pasta or Tagliatelle
▢ 50 g Unsalted Butter

For Alfredo Sauce:

▢ 100 g Unsalted Butter
▢ 60 g Parmesan Cheese
▢ ¼ teaspoon Black Pepper Freshly ground

Instructions

Bring a pot of water to a rolling boil and add the sea salt. Add the fettuccine or tagliatelle pasta and cook for 7 minutes, until al dente.
In a medium bowl, whisk together the butter, Parmesan cheese, and a ladle of pasta water until smooth and creamy. Set aside.
In a large pan over low to medium heat, melt the remaining butter.
Drain the pasta and add it directly to the pan with the melted butter, tossing to coat with butter and a bit of pasta water.
Transfer the pasta to a large serving bowl and pour the warm Alfredo sauce over it. Add a good pinch of black pepper, then toss gently until every strand is well coated. Taste and add a little more pepper if you enjoy a stronger finish. Serve immediately while it’s hot.

Notes

Mix the Sauce While It’s Hot: I like to whisk the butter, Parmesan, and pasta water right after draining the pasta so the heat helps everything melt together smoothly.

Toss the Pasta Off the Heat: Once the pasta is buttery, I take it off the heat before adding the sauce; this keeps it creamy and prevents it from splitting.

Add Pasta Water Slowly: I pour in just a ladle at first and stir well; it helps control the texture and makes the sauce silky.

Serve It Right Away: Alfredo sauce thickens fast, so I always plate it up as soon as it’s coated.

Use Fresh Parmesan: I prefer to grate it myself because it melts better and gives the sauce that rich, nutty flavor I love.

Nutrition