Fettuccine Alfredo
A rich and creamy Fettuccine Alfredo made with butter, cream, and freshly grated cheese.
Ingredients
Pasta
- 8 oz dried fettuccine use good-quality pasta
Alfredo Sauce
- 3 tbsp unsalted butter
- 1 small shallot finely minced
- ½ cup heavy cream
- ¾ cup Parmigiano Reggiano freshly grated
- ¼ tsp salt
- black pepper to taste
Garnish
- fresh parsley finely chopped, optional
- Parmigiano Reggiano extra for serving
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions.
- While the pasta cooks, melt the butter in a deep pan over medium heat until it begins to foam.
- Add the minced shallot and cook for about 2 minutes until soft and translucent.
- Pour in the heavy cream and bring to a gentle boil. Reduce heat and let simmer for 3 minutes until slightly thickened.
- Remove the pan from heat and stir in the grated Parmigiano Reggiano, salt, and black pepper until smooth.
- Reserve about 1/4 cup (60 ml) of pasta water before draining the pasta.
- Add the drained pasta directly to the sauce along with the reserved pasta water.
- Return to medium heat and toss gently for about 1 minute until the sauce becomes silky and coats the pasta evenly.
- Serve immediately topped with extra cheese and fresh parsley if desired.
Notes
Always add cheese off the heat to prevent clumping. Use freshly grated Parmigiano Reggiano for best texture. If the sauce becomes too thick, loosen it with a splash of reserved pasta water. This dish is best served immediately for optimal creaminess.
Nutrition Facts (Per Serving)
- Calories: 540 kcal
- Fat: 32 g
- Saturated Fat: 19 g
- Protein: 18 g
- Carbohydrates: 45 g
- Sugar: 2 g
- Fiber: 2 g
- Sodium: 420 mg