Fettuccine Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
596 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine Alfredo
Description
This Fettuccine Alfredo recipe begins by melting unsalted butter and cooking minced garlic briefly to release aroma. Heavy cream is added and simmered gently before tempered egg yolks are whisked in to thicken the sauce without scrambling. Freshly grated Parmigiano-Reggiano is folded in, melting smoothly for a cheesy, rich base. Lemon zest adds brightness and a small pinch of freshly grated nutmeg provides subtle warmth. Seasoned with salt, the sauce is finished with reserved pasta water to adjust consistency as needed.
Fresh fettuccine, cooked to al dente and drained with some cooking water reserved, is directly tossed into the sauce over low heat ensuring every strand is fully coated. The result is a velvety Alfredo sauce that sticks to the noodles for a luxurious mouthfeel and balanced savory flavor.
Serve immediately to enjoy optimal creamy texture. This classic preparation is straightforward but relies on quality ingredients and gentle technique to achieve its distinct richness and smoothness.
Ingredients
- 9 ounces fresh fettuccine , cooked al dente in lightly salted water with a little olive oil and timed to be ready just as the sauce is done. Reserve 1/4 cup of the pasta water.
- 5 tablespoons butter unsalted, quality
- 2 cloves garlic , minced
- 1 1/4 cups heavy cream
- 2 egg large yolks
- 1 cup Parmigiano-Reggiano cheese freshly grated, quality
- 1 teaspoon lemon finely grated zest
- nutmeg freshly grated, small pinch
- 1/4 teaspoon salt
Instructions
- Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook 2-3 minutes. Add the heavy cream and bring to a gentle simmer.
- Place the egg yolks in a small bowl and whisk in 1/4 cup of the hot cream, whisking constantly. Whisk the egg yolk mixture back into the pot, whisking constantly until incorporated. Simmer until the sauce is lightly thickened, about 2 minutes. Whisk the cheese into the sauce until melted. Add the lemon zest, salt, nutmeg and 2 tablespoons of the reserved pasta water.
- Remove the hot pasta from the water with pasta tongs, letting most of the water drip off, and place directly into the sauce. Stir until the pasta is thoroughly coated. Add a little more of the reserved pasta water if necessary.Serve immediately for the best consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 51g | 78% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 254mg | 85% |
| Sodium | 686mg | 29% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1869IU | 37% |
| Vitamin C | 2mg | 2% |
| Calcium | 372mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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