Fettucine Alfredo
User Reviews
4.8
111 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Fettucine Alfredo
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1½ cup heavy cream divided
- 2 tbsp butter
- Sea Salt and Freshly Cracked Pepper to taste
- Pinch of fresh nutmeg grated
- 9 oz fettuccine cooked just shy of al dente
- ¾ cup fresh parmesan finely grated
Instructions
- Heat one cup of the heavy cream and butter in a medium saucepan over medium-low heat until at a simmer.
- Simmer for 12-15 minutes, stirring often, until it has reduced to about 2/3 cup.
- Remove from the heat and add the remaining 1/2 cup heavy cream.
- Stir to combine then season with a bit of sea salt and freshly cracked pepper, to taste along with a pinch of freshly grated nutmeg.
- While the cream is reducing, heat water in the Lagostina Martellata Hammered Copper Pastaiola Set or large pot, until boiling.
- Season the water with sea salt then add the fettuccine; cook per instructions until just shy of al dente.
- Drain, reserving 1/4 cup of pasta water.
- Meanwhile, return the cream mixture to a simmer over medium-high heat; reduce heat to low then add the drained pasta and the parmesan cheese.
- Cook over low heat, tossing the pasta with tongs to combine until the cheese is melted, the sauce has coated the pasta, and the pasta is al dente, 1-2 minutes.
- Stir in the reserved cooking water, if needed.
- Set aside to allow to thicken for 1-2 minutes.
- Toss again then serve in warmed bowls so the sauce stays nice and creamy.
- Season with a bit more freshly cracked black pepper. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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