Classic Fettuccine Alfredo

 

Classic Fettuccine Alfredo


Ingredients:

  • 400g fettuccine
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano is ideal)
  • Salt, to taste
  • Freshly ground black pepper
  • Fresh parsley, for garnish (optional)

Instructions:

1. Cook the Fettuccine:

  • Bring a large pot of salted water to a boil.
  • Add the fettuccine and cook according to the package instructions until al dente. This should take about 8–10 minutes.
  • Reserve 1 cup of pasta water before draining the fettuccine.

2. Make the Alfredo Sauce:

  • In a large skillet over medium heat, melt the butter. Once melted, add the heavy cream and bring the mixture to a gentle simmer. Stir occasionally to combine.
  • Simmer for about 3–4 minutes until the sauce thickens slightly. Don’t let it boil too vigorously.

3. Add the Parmesan Cheese:

  • Gradually whisk the Parmesan cheese into the cream and butter mixture, stirring continuously to create a smooth sauce. If the sauce becomes too thick, add a bit of the reserved pasta water to loosen it up.

4. Combine the Pasta and Sauce:

  • Add the drained fettuccine to the sauce and toss to coat the pasta evenly with the Alfredo sauce.
  • If necessary, use more pasta water to adjust the consistency of the sauce to your liking.

5. Season and Serve:

  • Season with salt and freshly ground black pepper to taste.
  • Garnish with freshly chopped parsley (optional) and serve with extra Parmesan on the side.



Tips for the Best Alfredo:

  • Use freshly grated Parmesan: Pre-grated cheese won’t melt as smoothly and can result in a grainy sauce.
  • Don’t overheat the sauce: Keep the heat low to medium to prevent the cream and cheese from separating.
  • Pasta water: Adding some starchy pasta water helps to bind the sauce and ensures a silky texture.


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