Fettuccine Alfredo is a classic Italian pasta dish known for its simplicity and rich, creamy sauce. Traditionally, it combines fresh fettuccine pasta with a luscious sauce made from butter and Parmesan cheese, sometimes enriched with cream. This dish has gained immense popularity worldwide, with variations incorporating garlic, pepper, and even proteins like chicken or shrimp. Here’s a classic recipe to make Fettuccine Alfredo at home:
Ingredients:
1 pound fresh fettuccine pasta: Fresh pasta works best for this dish, but dried fettuccine can also be used.
1/2 cup unsalted butter (1 stick): The base of the sauce.
1 cup heavy cream: Adds richness and creaminess to the sauce. Some traditional recipes may omit this, relying solely on butter and cheese.
1 1/2 cups freshly grated Parmesan cheese: Provides the savory, nutty flavor characteristic of Alfredo sauce.
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish, optional)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Make the Alfredo Sauce:
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the heavy cream and bring to a simmer. Cook for about 2 minutes until slightly thickened.
Reduce the heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Combine Pasta and Sauce:
Add the drained fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a bit more pasta water to loosen it. The goal is a silky, creamy sauce that clings to the pasta without being overly heavy.
Season with salt and freshly ground black pepper to taste.
Serve:
Serve the Fettuccine Alfredo immediately, garnished with additional grated Parmesan and chopped fresh parsley, if desired.
Tips:
Fresh Pasta: If you have access to fresh pasta, it’s highly recommended for this dish for its ability to absorb the sauce better.
Sauce Consistency: The key to a perfect Alfredo sauce is balance. It should be creamy and coat the pasta well without being too thick or runny. Adjust with pasta water as needed.
Serving Suggestion: Fettuccine Alfredo is best enjoyed fresh. However, if you have leftovers, gently reheat them, adding a splash of cream or milk to restore the sauce’s creaminess.
Enjoy your homemade Fettuccine Alfredo, a testament to the beauty of Italian cuisine’s simplicity and flavor!
