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Fettuccine Alfredo

Fettuccine Alfredo reads citrus 6.1, umami 6.0 and salinity 5.8 on Palate's 0–10 flavor X-ray — a Italian main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 7.7 / 10
• Bitter & Earthy — 0.9 / 10
• Rich & Fat — 5.6 / 10
• Aromatic & Spice — 1.6 / 10

The measured notes (of 18)

Citrus 6.1 · Umami 6.0 · Salinity 5.8 · Sourness 5.4 · Richness 5.0 · Fruity 4.9 · Funk & Ferment 2.8 · Nutty 1.8 · Warm Spice 1.5 · Floral 1.2 · Sweetness 1.2 · Bitterness 0.8 · Earthy 0.7 · Heat 0.6

What's in it (8)

• salt — 30 g
• fettuccine — 454 g
• unsalted butter — 163 g
• parmesan reggiano grated — 592 g
• pecorino romano cheese — 57 g
• freshly cracked black pepper — 5 g
• bean cooking liquid — 355 g
• lemon — 65 g

Time & effort: about 23 min · effort: medium

Nutrition (per 100 g, engine-estimated): 262.3 kcal, 14.7 g protein, 19.5 g fat, 24.6 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Fill a large pot with 4 quarts water, bring to a rolling boil over high heat, and stir in the kosher salt.
2. Add the fettuccine and cook, stirring occasionally, until just shy of al dente, about 7-8 minutes.
3. Just before draining, scoop out and reserve 1 1/2 cups of the starchy pasta water, then drain the pasta in a colander without rinsing.
4. Return the empty pot to the stove over low heat, add half the chilled butter cubes and 1 cup of the reserved pasta water, and swirl until the butter melts into a smooth, glossy emulsion, about 1 minute.
5. Add the drained pasta to the pot and toss continuously over low heat until the pasta is coated and the sauce clings, about 1 minute.
6. Remove the pot from the heat entirely, then add the remaining chilled butter cubes a few at a time, tossing after each addition until melted and glossy, about 2 minutes total.
7. With the pot still off heat, add the Parmigiano-Reggiano in three additions, tossing vigorously after each and splashing in more reserved pasta water as needed, until the sauce is silky and coats the back of a spoon, about 2 minutes total.
8. Add the Pecorino Romano and cracked black pepper and toss until fully melted, loosening with more reserved pasta water, a tablespoon at a time, if the sauce looks tight or clumped.
9. Finish with the lemon zest, toss once more, and divide among warm bowls immediately, topping with more Parmigiano and pepper.

Dishes with a similar flavor shape

• German Meat Balls — German
• Pork Milanese with Arugula Salad — Italian-American
• Gebna Makleyah (Fried White Cheese) — Egyptian
• Schnitzel (Schweineschnitzel) — German
• Crispy Greek Chicken Cutlets with Lemon — Greek

Keep reading: what citrus, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.