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Playing Fettuccini all’Alfredo

All you need are 3 ingredients for this creamy Italian classic. For more basics, check out Rach's mac and cheese and Buddy Valastro's classic marinara sauce.


  • 1 pound fettuccine
  • Salt and pepper
  • 6 tablespoons butter, cut into pats
  • 8 ounces loosely packed, finely grated Parmigiano Reggiano cheese, about 2 ½ to 3 cups


Serves: 4 (or 2, with seconds!)


Bring large pot of water to a boil.

Preheat oven to 200°F. Place a large shallow serving bowl in oven to warm.

When water boils, season with salt and add pasta and cook to al dente.

When pasta is just about done, remove warm bowl or platter from oven. Scatter butter pats into the warm serving dish. Reserve a generous ladleful of starchy cooking water then drain pasta and place pasta over butter, pour starchy water over top. Scatter half of the cheese over fettuccini, toss 1 minute. Add more cheese and continue to toss another 2 minutes until the pasta is evenly coated and cheese has melted into sauce. Serve immediately.