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Fettuccine Alfredo Recipe

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★★★★★

4.4 from 80 reviews

Classic Italian Fettuccine Alfredo features tender fettuccine pasta coated in a rich and creamy Parmesan cheese sauce made with butter, heavy cream, and finely minced shallots. This simple yet indulgent dish is perfect for a comforting meal and is garnished with fresh parsley and extra Parmesan for added flavor.

Ingredients

Scale

Pasta

  • 8 oz / 250g dried fettuccine

Sauce

  • 3 tbsp unsalted butter
  • 1 small shallot, very finely minced
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmigiano Reggiano or parmesan
  • 1/4 tsp salt
  • Good grind of black pepper

Garnish

  • Fresh parsley (optional)
  • Extra Parmigiano Reggiano for serving

Instructions

  1. Boil Pasta: Bring a large pot of salted water to a boil. Add the dried fettuccine and cook until al dente—firm yet cooked through—according to package instructions, usually about 8-10 minutes.
  2. Melt Butter: While the pasta cooks, melt the unsalted butter in a deep frying pan over medium-high heat to prepare the base for the sauce.
  3. Sauté Shallots: Add the very finely minced shallots to the melted butter and sauté for about 2 minutes or until tender and fragrant.
  4. Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a gentle boil. Reduce heat to medium-low and let it simmer for 3 minutes to thicken slightly.
  5. Incorporate Cheese and Seasonings: Remove the pan from heat, then stir in the freshly grated Parmigiano Reggiano, salt, and a good grind of black pepper until the sauce becomes smooth and creamy.
  6. Reserve Pasta Water and Drain Pasta: Before draining, scoop out 1/4 cup of the pasta cooking water plus an extra mug just in case. Drain the cooked pasta in a colander.
  7. Combine Pasta and Sauce: Return the frying pan to medium-high heat. Add the drained pasta and the reserved 1/4 cup of pasta water to the sauce. Gently toss the pasta to coat it thoroughly and allow the sauce to emulsify and cling to the noodles for about 1 minute.
  8. Serve: Remove from the heat and immediately serve the fettuccine Alfredo, garnished with extra freshly grated Parmigiano Reggiano and fresh parsley if desired.

Notes

  • Note 1: Use a small shallot finely minced to add subtle sweetness and depth to the sauce.
  • Note 2: Heavy cream enriches the sauce, giving it a luscious texture.
  • Note 3 and 4: Freshly grated Parmigiano Reggiano is preferred over pre-grated cheese for the best flavor and melting quality.
  • Note 5: Cooking pasta al dente ensures it holds its shape and texture in the sauce.
  • Note 6: Melting butter and sautéing shallots in a deep frying pan allow for even cooking and sauce preparation.
  • Note 7: Tossing the pasta gently and heating briefly emulsifies the sauce, helping it cling smoothly to the noodles.

Keywords: Fettuccine Alfredo, creamy pasta, Parmesan pasta, Italian pasta recipe, easy Alfredo sauce, stovetop pasta

Find it online: https://thefoodrecipe.com/fettuccine-alfredo-recipe/