FETTUCCINE ALFREDO ORIGINAL RECIPE RECIPES

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FETTUCCINE ALFREDO RECIPE | BON APPéTIT



Fettuccine Alfredo Recipe | Bon Appétit image

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.

Provided by Carla Lalli Music

Yield 4 Servings

Number Of Ingredients 5

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter, cut into small pieces
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, no more than 1 tablespoon at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

EASY FETTUCCINE ALFREDO RECIPE - HOW TO MAKE FETTUCCINE ...



Easy Fettuccine Alfredo Recipe - How to Make Fettuccine ... image

Make this east Fettuccine Alfredo and impress all of your friends.

Provided by Lauren Miyashiro

Categories     vegetarian    birthday    dinner party    dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 lb. fettuccine
1/2 c. heavy cream
1/2 c. (1 stick) butter
1/2 c. freshly grated Parmesan, plus more for sprinkling
Freshly ground black pepper
2 tbsp. chopped parsley

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
  • Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until butter is melted and the cream is bubbling. Whisk in Parmesan and season with salt and pepper. Let sauce simmer 1 to 2 minutes to thicken slightly. Sauce will still bee thin, but will thicken more as sauce cools and once pasta is added. 
  • Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.

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FETTUCCINE ALFREDO - WILLIAMS SONOMA
<p>The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.<br> <br> In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat. </p>
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