Fettuccine Alfredo

alfredo fettuccine



300g fresh fettuccine or tagliatelle
120g unsalted butter, softened
½ cup freshly grated Parmesan
1 cup heavy cream, very lightly whipped
freshly ground pepper (white pepper may be preferred)
1) Boil enough water for the pasta in a suitable pot.
2) In a pan large enough to hold all the pasta , melt the butter over low heat.
3) Slowly add the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon until it’s hot and slightly reduced. Another method is to use half of the cream here and add the rest just at the end before you add the pasta.
4) Next slowly add the grated cheese as you continue stirring or whisking.
5) Begin cooking the pasta.
6) Add salt and pepper to taste, and then add the cooked and drained pasta. Mix well with a wooden spoon.
7) Place in a warmed serving bowl, or directly onto warmed plates and serve.
Serve with extra Parmesan at the table.
Note that ideally the pasta should finish cooking around the same time as the sauce (although the sauce can finish a little early and wait).
Fresh fettuccine can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is ‘finished’ in the pan – the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
Serves: 4

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