Fettuccine Alfredo
A classic Italian pasta dish featuring fettuccine and a rich, creamy sauce made with butter, cream, and Parmigiano Reggiano.
Equipment
- Large Pot
- Deep fry pan
- Measuring Cups
- Measuring Spoons
- Wooden spoon
Ingredients
- 8 oz dried fettuccine
- 3 Tbsp. unsalted butter
- 1 small shallot finely minced
- ½ cup heavy cream
- ¾ cup freshly grated Parmigiano Reggiano
- ¼ tsp. salt
- Good grind of black pepper
- Fresh parsley optional, for garnishing
- Extra Parmigiano Reggiano for serving
Instructions
- Bring a large pot of salted water to a vigorous boil. Cook fettuccine according to package instructions until al dente, about 8-10 minutes.
- Meanwhile, melt butter in a deep fry pan over medium-high heat. Add minced shallots and sauté for 2 minutes until tender.
- Pour in heavy cream and bring to a gentle boil. Reduce heat to medium-low and let it simmer for 3 minutes.
- Remove from heat and stir in grated Parmigiano Reggiano, salt, and black pepper until smooth.
- Reserve 1/4 cup of pasta water before draining fettuccine. Add drained pasta to the fry pan with the sauce.
- Pour in reserved pasta water and return the pan to medium-high heat. Toss until pasta is coated, about 1 minute.
- Serve immediately, garnished with extra cheese and parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop.