Fettuccine Alfredo: Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmigiano-Reggiano cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by a Roman restaurateur, Alfredo Di Lelio.
Note: For this dish dry fettuccine noodles are used. If you are using fresh fettuccine noodles, adjust timing accordingly.
- 250 gms dry fettuccine pasta
- 4 tbsp unsalted butter
- 1/2 cup cream
- 2/3 cup Parmigiano-Reggiano cheese, finely grated
- Black pepper powder, to taste
- 1 tsp powdered nutmeg
- Bring a large pot of salty water to a boil.
- Drop in your fettuccine.
- Cook the fettuccine to al-dente (cooked, but still a little firm), time taken to cook the pasta al-dente should be on the packet.
- Melt the butter in a large sauté pan set over low heat.
- Add the cream to the butter as it melts.
- Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting.
- Lift the al-dente fettuccine pasta out of the pot with tongs.
- Move the pasta to the sauté pan.
- Do not drain the pasta.
- You want it dripping wet with the cooking water.
- Turn on the heat under the sauté pan to medium.
- Swirl the pasta and butter together to combine.
Note: Do not use tongs or spoon or spatula to cook the pasta in the pan. Use the swirling motion of the pan itself to mix the pasta in the pan.
- Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce.
- If needed, add a few spoonfuls more of the pasta cooking water.
- Add the rest of the cheese and repeat.
- Fettuccine Alfredo is ready to be served.
- Season the fettuccine alfredo pasta with black pepper.
- Add powderednutmeg over the pasta.
- Serve immediately.
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