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Fettuccine All’Alfredo Recipe

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Fettuccine all'Alfredo is a pasta dish made with fettuccine pasta tossed in a sauce made from butter, heavy cream, and Parmesan cheese.

 10 oz fresh fettuccine or tagliatelle
 8 tablespoons unsalted butter, at room temperature
 ½ cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
 1 cup heavy cream, very lightly whipped
 and freshly ground pepper (use white pepper if you have it)
1

SET the pasta water to boil.

2

TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.

3

IN a pan large enough to hold all the pasta , melt the butter over low heat.

4

ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)

5

ADD slowly the grated cheese as you continue stirring or whisking.

6

COOK the pasta.

7

ADD salt and pepper to taste.

8

ADD the cooked and drained pasta. Mix well with a wooden spoon.

9

TURN into a warmed serving bowl, or directly onto warmed plates.

10

PASS grated Parmesan at the table.