Fettuccine Alfredo has long been considered a classic Italian dish, and for good reason. It’s packed with deliciousness thanks to its creamy, cheesy, luxurious texture and flavor. The creaminess of the cheese is what makes this dish so appealing.
Fettuccine Alfredo
Ingredients
Ingredients
- 450 g fresh fettuccine pasta
- 1/2 cup heavy cream
- 1/2 cup butter
- 1/2 cup freshly grated parmesan, plus more for sprinkling
- freshly ground black pepper
- salt to taste
- 2 tbsp chopped parsley
Instructions
Preparation
- Make your fettuccine pasta as per pasta-making instructions.
- In a large pot of boiling salted water, cook your fresh pasta for 2-3 minutes. Reserve about 1 cup of pasta water then drain.
- Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until butter is melted and the cream is bubbling. Whisk in parmesan and season with salt and pepper. Let the sauce simmer for 1-2 minutes to thicken slightly. The sauce will still be thin, but will thicken more as the sauce cools and once the pasta is added.
- Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tbsp at a time. Garnish with parsley and 1. Serve immediately.
- Add sliced cooked chicken to make chicken alfredo or perhaps fold in halved grape tomatoes and fresh baby spinach into the hot pasta before serving.
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