Fettucine Alfredo
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 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
Description
The Fettucine Alfredo recipe involves simmering heavy cream and butter to reduce the liquid and concentrate the flavor, then combining it off heat with additional cream and seasoning it lightly with salt, freshly ground black pepper, and a pinch of nutmeg. Meanwhile, the fettuccine is cooked just shy of al dente in salted boiling water and drained, reserving some pasta water.
The cream mixture is returned to a gentle heat, and the drained pasta is added along with freshly grated Parmesan cheese. Tossing the pasta in the sauce over low heat helps the cheese melt and the sauce evenly coat the noodles, resulting in a silky, rich dish where the pasta remains tender to the bite but well-coated.
This straightforward preparation highlights the quality of the butter, cream, and cheese, making for a classic, smooth Alfredo sauce that doesn’t rely on heavy thickening agents or complicated steps.
Ingredients
- 1½ cup heavy cream divided
- 2 tbsp butter
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Pinch nutmeg grated, fresh
- 9 oz Fettuccine pasta cooked just shy of al dente
- ¾ cup Parmesan Cheese finely grated, fresh
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.
User Reviews
Overall Rating
4.8
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