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Decandent Homemade Fettuccini Alfredo

This homemade fettuccine Alfredo is a timeless classic with a luxurious twist. Tender ribbons of dried fettuccine are coated in a rich, silky sauce made from melted butter and freshly grated Reggiano Parmigiano, creating a creamy, savory base that clings to every strand. A drizzle of white truffle oil adds a delicate, earthy aroma that deepens the flavor and transforms the dish into something truly elegant. Simple, decadent, and unforgettable—its comfort food dressed in velvet.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2 People

Equipment

  • 2 Medium sauce pans

Ingredients
  

115 grams freshly grated reggiano parmesano

8 tbsp butter

360 grams dried fettucini pasta

2 Tsp white truffle oil

½ cup water

Instructions
 

Boil dried pasta about 10 to 15 minutes until al dente and remove pasta from water but make sure to keep the pasta water

    In a medium size sauce pan add about ½ cup of pasta water, water at this point should still be hot but not boiling

      Add grated reggiano parmesan to water. The vigorously stir the cheese in the water until in combines smoothly.

        Add butter and white truffles oil as well as salt and pepper

          Keyword Alfredo, classic, Fetuccini, Homemade, Pasta