Recipe: Fettuccine Alfredo

This version of alfredo sauce is actually closer to the authentic Italian style than the cream-based versions you’re used to.

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 2 servings


8 oz. fettuccine noodles, broken in half
1⁄3 cup Parmesan cheese
½ stick unsalted butter
2 Tbsp dry white wine (bonus: happy hour)
¼ tsp black pepper
1 tsp salt

In Camp Fill a large pot with water, add pasta, bring to a boil, and add salt. Reduce heat to just above simmering. Cook noodles, stirring occasionally, until al dente. Drain most of the water, leaving about ¼ cup of the liquid. Return pasta to stove over a medium-low flame. Add wine and butter. The liquid will begin to boil very quickly. As soon as it does, add the cheese, stirring continuously with a fork until a thick, smooth sauce forms. Sprinkle with black pepper and serve immediately.