Roman-Style Fettuccine With Alfredo Sauce Recipe

4.0

(10)

46 Reviews

How to make the real-deal Roman fettuccine Alfredo.

By Daniel Gritzer

Daniel Gritzer Daniel is the editorial director of Serious Eats, where he leads the site's editorial strategy and oversees everything from recipe development to articles on food science, cooking techniques, and more. He's a former food editor at Food & Wine and has cooked in New York City restaurants.

Serious Eats' Editorial Guidelines

Updated on November 7, 2026

Roman-Style Fettuccine With Alfredo Sauce

4:38

In This Recipe View All

In This Article

Why It Works

Boiling the pasta in less water concentrates the starches, and using that starchy water to emulsify the sauce keeps it light with no need for cream.

Finely grating the cheese helps it melt quickly and evenly, so the sauce stays smooth.

Using a stick of butter and four ounces of cheese per pound of pasta keeps the dish rich without being too heavy.

Choosing a younger Parmigiano-Reggiano or Grana…