The Ultimate Fettuccine Alfredo Recipe
The original recipe for what might just be the perfect pasta dish. (Adapted from a recipe in Saveur magazine, may 2009)
  • 18 oz. fresh fettucine, cooked, drained and piping hot
  • Aproximately 3/4 cup pasta water
  • 1/2 lb (2 sticks) butter, cut in small cubes
  • 3 1/4 cups grated Parmesan Cheese (Roughly 1/2 lb.)
  1. Bring 6 quarts salted water to a rolling boil. Add pasta and cook until it is just al dente. (for fresh pasta this takes approximately 2 minutes. For dried pasta it will take approximately 8 minutes.)
  2. Drain pasta, reserving about a cup of the pasta water.
  3. Bring 3/4 cup pasta water and butter to a boil in a large skillet. Add pasta and sprinkle with cheese. Toss until a rich creamy sauce is formed, adding more water as necessary. (about 2 minutes)
Recipe by Uncle Jerry's Kitchen at