Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Fettuccine Alfredo II
Ingredients
Directions
Cook the pasta
Drop fettuccine in boiling salted water and cook until fettuccine rises to the surface, about 2 minutes.
Quickly drain and put in a warm bowl half the softened butter.
Make the sauce
Top with lumps of remaining butter and ⅓ to ½ cup cheese.
Toss lightly, using fork and spoon, about 2 minutes until fettuccine is well coated and a creamy sauce is formed.
Serve
Serve sprinkled with pepper and more grated cheese.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Butter + parmesan cheesetop 9% of all pairsSmell alikemoderateCooked together4,163 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Parmesan cheese + peppertop 14% of all pairsSmell alikemoderateCooked together5,322 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fettuccine noodles
- Form the base that the sauce clings to and carries.
- Butter
- Adds richness and, melted with the cheese, helps form a smooth, creamy coating.
- Parmesan cheese
- Melts into the butter to thicken the sauce and add savory, salty flavor.
The step that matters
Tossing the pasta with butter and cheese. Tossing lightly while the noodles are hot lets the butter and cheese melt and emulsify into a creamy sauce. If the pasta cools or is tossed too long, the cheese can clump and the sauce turns greasy or dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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