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Fettuccine Alfredo
House-made fettuccine, butter, parmigiano-reggiano, cream, fresh parsley
Fettuccine Alfredo Recipe:
Ingredients
- ✓400g fresh fettuccine
- ✓200g butter, cubed
- ✓300ml heavy cream
- ✓150g Parmigiano-Reggiano, freshly grated
- ✓Fresh nutmeg, grated
- ✓Black pepper, freshly ground
- ✓Salt for pasta water
- ✓Fresh parsley for garnish
Instructions
- 1
Bring a large pot of salted water to boil
- 2
In a large pan, melt butter over medium-low heat
- 3
Add heavy cream and bring to a gentle simmer
- 4
Cook fettuccine until al dente (2-3 minutes for fresh)
- 5
Reserve 1 cup of pasta water before draining
- 6
Add hot drained pasta to the cream sauce
- 7
Remove from heat and add grated Parmigiano
- 8
Toss vigorously, adding pasta water to achieve silky texture
- 9
Season with nutmeg, salt, and black pepper
- 10
Serve immediately with extra Parmigiano
- 11
Garnish with fresh parsley