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.