Quick And Creamy Fettuccine Al Burro

Fettuccine al burro on a plate with Parmesan on top.

This quick and creamy fettuccine al burro recipe which is also known as classic Roman style fettuccine Alfredo, is perfect for a delicious and quick weeknight dinner.

5 from 6 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course dinner, entertaining, holidays, Main Course

Cuisine Italian

Servings servings

Calories 1038 kcal

Ingredients

8 tablespoon Unsalted butter
2 cups Freshly grated Parmesan cheese
16 ounces Fresh fettuccine egg noodles
Kosher salt to taste and for the pasta water

Instructions

Bring a large pot of water to a boil.
In a large saute pan melt butter then remove from the heat.
8 tablespoon Unsalted butter
Grate the parmesan.
2 cups Freshly grated Parmesan cheese
When the water is boiling, add a good pinch of salt and cook the fettuccine until barely al dente according to the manufacturer's instructions.
16 ounces Fresh fettuccine egg noodles, Kosher salt
Scoop out ½ cup of pasta water and add that and ⅓ of the cheese to the pan with the melted butter and whisk.
Drain fettuccine and (reserving about a cup of pasta water) then add it to the pan with the butter sauce and toss.
Add another ⅓ of the Parmesan and a little more pasta water and toss for one minute.
Serve immediately with remaining Parmesan on the side.

Nutrition

Calories: 1038kcalCarbohydrates: 82gProtein: 34gFat: 64gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 251mgSodium: 831mgPotassium: 336mgFiber: 4gSugar: 3gVitamin A: 1878IUCalcium: 645mgIron: 3mg

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