Silky Fettuccine Alfredo combines a homemade alfredo sauce that’s rich and velvety, enveloping tender fettuccine noodles in a creamy embrace. This dish brings a touch of restaurant-quality flair right to your dinner table, proving that sometimes the simplest ingredients can create the most luxurious flavors.
Ingredients for Fettuccine Alfredo
- Pasta: We’re using traditional fettuccine pasta here, which holds up beautifully under the weight of the creamy sauce. Remember to reserve some pasta water after boiling, which is essential for achieving the perfect sauce consistency.
- Heavy Cream: While some purists might argue that authentic Alfredo doesn’t need cream, this version uses it to create a luxuriously smooth sauce that’s hard to resist.
- Parmesan Cheese: Freshly grated parmesan is key to the depth of flavor in this dish; the finer the cheese is grated, the better it will melt into the sauce.
How to Craft the Perfect Fettuccine Alfredo
Cooking this dish is an exercise in simplicity and timing, ensuring each component comes together harmoniously:
- Boil the Pasta: Cook your fettuccine al dente as per the package’s instructions. This usually involves boiling for about 8-10 minutes in salted water.
- Simmer the Sauce: While the pasta cooks, melt butter in a large saucepan, then stir in the cream along with a pinch of salt and pepper. Let this mixture come to a gentle boil; then simmer it until it thickens enough to coat the back of your spoon.
- Combine Cheese and Pasta: Remove the sauce from heat and whisk in the parmesan until the sauce is smooth and creamy. Drain your pasta, reserving about 120 ml (1/2 cup) of the pasta water.
- Assemble and Adjust: Toss the cooked pasta directly into the sauce, adding a splash of the reserved pasta water to help the sauce cling beautifully to every strand of fettuccine. Use more pasta water as needed to achieve your desired sauce consistency.
- Serve Immediately: Dish out the fettuccine Alfredo onto plates, garnishing with extra parmesan and a sprinkle of parsley for a touch of color and freshness.
Why Use Pasta Water?
Pasta water is starchy and salty, making it a magical ingredient for pasta sauces. It helps to emulsify and thicken the sauce, ensuring it adheres to the pasta for the perfect bite every time.
Silky Fettuccine Alfredo Ingredients
- 8 ounces (227g) fettuccine pasta
- 2 tablespoons (30g) salted butter
- 1 cup (240 ml) heavy cream
- ½ teaspoon (2.5g) kosher salt
- ⅛ teaspoon (0.6g) freshly ground black pepper
- ½ cup (50g) freshly grated parmesan cheese, plus extra for garnishing
- Parsley, chopped, for garnishing (optional)
Cooking Instructions
- Prepare the Pasta: Cook the fettuccine according to package directions until al dente. Reserve ½ cup (120 ml) of pasta water before draining.
- Make the Sauce: In a large saucepan, melt the butter over medium heat. Add the heavy cream, salt, and pepper. Bring to a boil, then reduce heat and simmer for 3-5 minutes, until thick enough to coat a spoon.
- Combine: Remove the sauce from heat and stir in the parmesan cheese until smooth. Add the drained pasta to the sauce, tossing well to coat. Gradually add reserved pasta water to reach desired consistency.
- Serve: Plate the fettuccine immediately, sprinkled with extra parmesan and fresh parsley, if using.
This Silky Fettuccine Alfredo is not just a dish, but an experience, offering a delicious way to turn a simple meal into a special occasion.
