Fettuccine Alfredo
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
13 mins
-
Total Time
18 mins
-
Servings
3
-
Calories
426 kcal
-
Course
Main Course
-
Cuisine
Italian
Fettuccine Alfredo
Description
In this Fettuccine Alfredo recipe, dried fettuccine is cooked al dente and combined with a sauce made by melting butter and sautéing finely minced shallots, then simmering with heavy cream. Freshly grated Parmigiano Reggiano cheese is stirred into the sauce off heat, yielding a creamy texture. The sauce is then emulsified with reserved pasta cooking water to achieve a smooth, glossy finish that lightly coats the pasta.
The sauce has a silky texture and a rich, buttery flavor balanced by the shallots' mild sweetness and the cheese's deep, nutty notes. The pasta is not overwhelmed with sauce but features a thin film that enhances each bite without heaviness. Freshly ground black pepper and salt season the dish, and it can be garnished with extra cheese and fresh parsley.
The recipe notes highlight the importance of using freshly grated Parmigiano Reggiano for proper melting, and recommend adjusting cooking times to keep pasta slightly firm as it finishes cooking with the sauce. Cooking in a deep fry pan aids the emulsification process, ensuring the sauce clings well to the noodles and achieves the desired glossy texture. Substitutions for shallots and cream are provided, along with tips on reheating and maintaining sauce consistency.
Ingredients
- 8 oz / 250g fettuccine dried
- 3 tbsp butter unsalted
- 1 shallot very finely minced (eschallot in Australia) (Note 1, small
- 1/2 cup heavy cream (Note 2)
- 3/4 cup parmigiano reggiano Notes 3 and 4, freshly grated; or parmesan cheese
- 1/4 tsp salt
- black pepper freshly ground
Garnish
- parsley optional, fresh
- parmigiano reggiano extra amount
Instructions
- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5)
- Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6)
- Add the shallots and sauté for 2 minutes or until tender.
- Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
- Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
- TAKE OUT 1/4 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
- Transfer the pasta and 1/4 cup of reserved pasta water into the fry pan with the sauce. Return the fry pan to the stove over medium high heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 minute. (Note 7)
- Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Notes
- Substitute shallots with finely minced brown or white onions, approximately 1/4 cup.
- Light cream can replace heavy cream, but will alter the richness of the sauce.
- Use freshly and finely grated Parmigiano Reggiano for best melting and flavor; pre-grated cheese may result in grainy sauce.
- Cook pasta slightly less than package instructions for al dente as it will continue to cook with the sauce.
- Emulsify sauce and pasta in a deep fry pan to achieve a glossy and smooth finish; a large pan is important.
- If sauce becomes gluey or thickens too much, add reserved pasta water to restore silky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 123g | |
| Calories | 426cal | 21% |
| Carbohydrates | 46.4g | 15% |
| Protein | 11.5g | 23% |
| Fat | 21.9g | 34% |
| Saturated Fat | 12.8g | 64% |
| Cholesterol | 122mg | 41% |
| Sodium | 349mg | 15% |
| Potassium | 168mg | 4% |
| Vitamin A | 700IU | 14% |
| Calcium | 70mg | 7% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
