Fettuccine Al Fredo | DonalSkehan.com, One of the oldest, simplest and most delicious ways to prepare pasta!
  • main-meals

Fettuccine Al Fredo

March 31

This fettuccine dish (which is also known as Cacio e Pepe) is genuinely the easiest pasta dish you will ever make! Just five ingredients go into making this charmingly economical dinner – which you probably already have in the kitchen right now. Of course, you can add in other flavours if you like but I think it’s perfect just the way it is.

  • serves Serves 4
  • time 15 mins


  1. 1. Bring a large pot of salted water to the boil and add in the fettuccine. Stirring occasionally, cook until almost al dente, allowing for extra cooking time with the sauce. Don't over cook the pasta.
  2. 2. Towards the end of the cooking process take out 2 cups (180ml approx) of the starchy pasta water before draining the fettuccine.
  3. 3. Pour half the liquid into a large pan. Once simmering, whisk in the butter, a a little at a time until fully incorporated. Gradually add the Parmesan, whisking constantly to avoid lumps.
  4. 4. Once the butter and cheese has fully melted, add the pasta to the pan and toss to coat. If it's a little claggy, add in some more of the leftover pasta water. Once the pasta is fully coated in a silky sauce, serve with extra Parmesan and a crack of fresh black pepper.


12 oz fettuccine (or pasta of choice)


1 stick unsalted butter

¾ cup finely grated Parmesan, plus extra for serving

Freshly ground black pepper

350g fettuccine (or pasta of choice)

Sea salt

120g unsalted butter

75g finely grated Parmesan, plus extra for serving

Freshly ground black pepper

You'll Need

Large pot

Large pan