Fettuccine Alfredo Recipe
Originating from Rome, Italy, this indulgent recipe has captivated taste buds worldwide with its velvety texture and savory flavor.
Equipment
- Large pot for boiling pasta
- Saucepan for preparing the sauce
- Pasta strainer or colander
- Grater (for Parmesan cheese)
- Serving bowl
Ingredients
- 12 oz (340g) fettuccine pasta
- Chopped parsley for garnish (optional)
- 1 cup (240ml) heavy cream
- ½ cup (113g) unsalted butter
- 1 cup (100g) freshly grated
- Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Prepare the Sauce: In a separate saucepan, melt the butter over medium heat. Once melted, add the heavy cream and bring to a gentle simmer.
- Combine Pasta and Sauce: Add the cooked fettuccine to the saucepan with the cream and butter mixture. Toss well to coat the pasta evenly.
- Add Parmesan Cheese: Sprinkle freshly grated Parmesan cheese over the pasta and continue tossing until the cheese melts and the sauce thickens slightly. If the sauce seems too thick, add a splash of reserved pasta water to reach the desired consistency.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley if desired. Serve hot and enjoy!