Description
Creamy Italian classic fettuccine alfredo brings luxurious comfort from Roman kitchens to dinner tables worldwide. Rich parmesan and butter create a silky sauce that wraps perfectly around tender pasta, inviting you to savor each delectable twirl.
Ingredients
Scale
Pasta:
- 1 lb (453 grams) fettuccine pasta
Dairy and Cheese:
- 2 cups (473 milliliters) heavy cream
- ½ cup (113 grams) unsalted butter
- 1 cup (100 grams) freshly grated Parmesan cheese
Seasonings and Garnish:
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- Fill a spacious cooking pot with water, generously season with salt, and heat until vigorously bubbling (approximately 212°F or 100°C).
- Carefully slide fettuccine pasta into the boiling water, stirring occasionally to prevent sticking, and cook for 8-10 minutes until al dente, achieving a tender yet firm texture.
- Drain pasta thoroughly in a colander, allowing excess water to completely escape.
- Select a large skillet and melt unsalted butter (or 113 grams) over medium heat, ensuring a gentle sizzle without browning.
- Pour heavy cream (or 240 milliliters) into the skillet, whisking continuously to create a smooth, silky base.
- Allow the cream and butter mixture to simmer gently for 4-5 minutes, watching for a slight thickening that coats the back of a spoon.
- Transfer the drained fettuccine directly into the cream sauce, using tongs to ensure each strand becomes luxuriously coated.
- Gradually sprinkle freshly grated Parmesan cheese (or 100 grams) into the skillet, stirring constantly until the cheese melts completely and creates a velvety, uniform sauce.
- Season the dish with kosher salt and freshly ground black pepper, tasting and adjusting to personal preference.
- Plate immediately, garnishing with finely chopped fresh parsley for a burst of color and herbaceous flavor.
Notes
- Achieve the creamiest sauce by using freshly grated Parmesan cheese, which melts more smoothly than pre-packaged alternatives.
- Keep the butter and cream at a gentle simmer to prevent separation and ensure a silky, luxurious sauce texture.
- Reserve a small amount of pasta water before draining, which can help adjust sauce consistency if needed.
- Use high-quality, freshly ground black pepper for a more robust and aromatic flavor profile.
- Serve immediately after mixing to enjoy the pasta at its peak temperature and creaminess, preventing sauce from becoming too thick.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich and indulgent.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 820 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 62 g
- Saturated Fat: 38 g
- Unsaturated Fat: 18 g
- Trans Fat: 1.5 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 180 mg