Fettuccine Alfredo
User Reviews
5
Fettuccine Alfredo
Description
This Fettuccine Alfredo recipe prepares al dente fettuccine cooked in salted water, with some pasta water reserved to adjust sauce consistency. The sauce starts with melting butter and olive oil, then softening minced shallots to add mild onion flavor.
Heavy cream is incorporated gradually over low heat while whisking, allowing the mixture to thicken. Freshly grated Parmesan is stirred in to meld into a rich, cheesy sauce seasoned with salt, freshly ground black pepper, and a pinch of ground nutmeg to enhance depth.
The cooked fettuccine is combined with the sauce and a small amount of reserved pasta water to create a smooth, emulsified coating on the noodles. The dish is best served immediately to enjoy the creamy texture before the sauce separates or the noodles dry out.
Optional parsley garnish adds brightness. For reheating, covering the pasta and warming gently in the oven helps prevent separation.
Ingredients
- 8 oz Fettuccine pasta
- 4 Tablespoons butter unsalted
- 1 ½ Tablespoons olive oil
- 1 shallot finely minced (about 3 Tablespoons)
- 1 cup heavy cream
- 1 cup Parmesan Cheese freshly grated
- ½ teaspoon salt plus additional to taste
- ¼ teaspoon ground black pepper freshly ground preferred
- Pinch nutmeg about 1/16th teaspoon, ground
- parsley optional, chopped, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, add pasta and cook according to package instructions. Once pasta finishes cooking, reserve at least 1 cup of pasta water before draining the pasta. While pasta is cooking you can begin preparing your sauce.
- Melt butter with olive oil in a large saucepan over medium heat. Once melted, add shallot and cook until softened.
- Reduce heat to low. While whisking the butter/shallot, slowly drizzle in cream. Allow it to cook, stirring occasionally, until thickened.
- Add grated parmesan cheese and stir until melted.
- Add salt, pepper, and ground nutmeg, and taste-test and add additional salt if needed.
- Add warm, cooked fettuccine to the pot along with a splash (about 2-3 Tablespoons) of reserved pasta water). Stir well until sauce and pasta are creamy and emulsified. If needed, add additional pasta water, a splash at a time.
- Serve immediately, garnished with parsley if desired.
Notes
- Fettuccine Alfredo is best served immediately, as the sauce can separate and noodles dry out if stored too long.
- To reheat, cover with foil and warm in a 350°F oven until heated through, stirring well before serving.
- Reserve pasta water to adjust sauce consistency and help emulsify the sauce with the noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 670kcal | 34% |
| Carbohydrates | 44g | 15% |
| Protein | 19g | 38% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 162mg | 54% |
| Sodium | 722mg | 30% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1456IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 362mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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