Authentic Fettuccine al Burro Recipe – Roman-Style Butter Pasta

What is Fettuccine al Burro?

Fettuccine al Burro, or “fettuccine with butter,” is a classic Italian pasta. It has it’s origins in Rome. It is the dish that inspired the beloved creamy version of this dish, also known as Fettuccine Alfredo.

This pasta is very easy to make, but it tastes so delicious. It’s the perfect recipe, that you can make when you don’t feel like spending a lot of time in the kitchen. It is very simple but it has an amazing creamy taste!

Key Ingredients & Substitutions for Fettuccine al Burro

Fettuccine: Fresh pasta is ideal for this dish, but dried fettuccine works well too. If you want to elevate it further, try making your own fettuccine from scratch.

Butter: Use unsalted butter for the best control over flavor. Italian butter, if available, adds extra creaminess.

Parmigiano Reggiano: The king of Italian cheeses, Parmigiano Reggiano is essential for authenticity. Grana Padano or Pecorino Romano can be substituted, though the flavor will differ slightly.

Pasta Water: This is the secret ingredient! The starchy water from cooking the pasta is key to creating the silky, creamy sauce.

Equipment You’ll Need

• Large Pot: For boiling the pasta.
• Fine Grater: For freshly grating Parmigiano Reggiano.
• Tongs: To toss and coat the pasta evenly.
• Large Skillet or Pan: For creating the sauce.
• Measuring Cup: To reserve pasta water.

Step-by-Step Instructions for Perfect Fettuccine al Burro

Step 1: Cook the Fettuccine

1. Boil the Water: Fill a large pot with water and bring it to a boil. Add 1 tbsp salt to season the water.
2. Cook the Pasta: Add 12 oz (340g) fresh fettuccine and cook until al dente, according to package instructions. Reserve 1 cup (240ml) of the starchy pasta water before draining.

Step 2: Prepare the Sauce

3. Melt the Butter: In a large skillet, melt 6 tbsp (85g) unsalted butter over low heat. Stir gently to avoid browning.
4. Add Pasta Water: Slowly add ½ cup (120ml) reserved pasta water to the skillet, whisking continuously to create a smooth emulsion.

Step 3: Combine Pasta and Sauce

5. Toss the Pasta: Add the drained pasta to the skillet and toss gently to coat in the butter sauce.
6. Add Cheese: Gradually sprinkle ¾ cup (60g) grated Parmigiano Reggiano over the pasta while tossing, allowing the heat to melt the cheese into the sauce. Add more pasta water as needed to achieve a silky consistency.

Step 4: Serve

7. Plate and Garnish: Divide the pasta among serving plates. Garnish with additional Parmigiano Reggiano and a sprinkle of freshly cracked black pepper, if desired. Serve immediately.

Expert Tips for the Best Fettuccine al Burro

Use Fresh Pasta: Fresh fettuccine absorbs the buttery sauce beautifully and has a tender, luxurious texture.

Don’t Overcook the Pasta: Al dente is key! Overcooked pasta will break apart and lose its chewiness.

Control the Heat: Keep the skillet on low heat when melting butter and tossing the pasta to prevent the sauce from separating.

Reserve Extra Pasta Water: This is your safety net if the sauce becomes too thick.

Serving Suggestions

Fettuccine al Burro shines as a main dish with a crisp Caesar salad and a glass of white wine, like a Pinot Grigio or a light Chardonnay. For a complete Italian meal, serve it alongside roasted vegetables or as a first course before a hearty meat dish like Osso Buco.

Make-Ahead and Storage

• Make-Ahead: While best served fresh, you can make the sauce components ahead of time. Reheat the butter and pasta water gently before tossing with pasta.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce.

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