HOW TO MAKE CHICKEN FETTUCCINE ALFREDO WITH STORE BOUGHT SAUCE RECIPES

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FETTUCCINE ALFREDO RECIPE | BON APPéTIT



Fettuccine Alfredo Recipe | Bon Appétit image

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of [BA's Best](http://www.bonappetit.com/best), a collection of our essential recipes.

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
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, a piece 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.

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