Fettucine Alfredo is one of those quintessential Italian dishes that people get so excited about when it appears on the menu. It is one of the most frequently ordered items at an Italian restaurant. When alfredo sauce is done right, it is simply delightful – rich, creamy, and cheesy. It is the perfect compliment to fettuccine, a long, flat noodle that soaks up the sauce.
The dish is as decadent as it is delicious. However, there is no reason to reserve Fettuccine Alfredo for a night out at your favorite Italian restaurant when you can make it at home. It is actually one of the easiest meals to make. The entire process may take you about 30 minutes, from start to finish.
- 1 pound dried fettuccine
- 6 tablespoons unsalted butter
- 1 shallot, minced
- 1 cup heavy cream
- 1 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- A pinch of nutmeg, optional
- Fresh parsley, for garnish, optional
1. Bring a large pot of salted water to a rapid boil. Cook the fettuccine until al dente. When the pasta is done cooking, drain it and reserve 1/4 cup of the pasta cooking liquid.
2. As the pasta cooks, melt the butter in a medium saucepan over medium-high heat. When the butter is melted, add the shallots and sauté until tender.
3. Add the heavy cream and bring the mixture to a boil. Add the nutmeg here if you choose to.
4. Cook the cream mixture, stirring occasionally, until sauce has reduced slightly, about 5 minutes. Remove from the heat.
5. Put the pasta, along with the reserved cooking liquid, back into the pot it was cooked in. Heat this over medium-high heat.
6. Add the butter-cream mixture to the pasta and half of the grated Parmesan-Reggiano. Toss to coat. Season with salt and pepper.
7. Sprinkle with remaining Parmesan-Reggiano and garnish with parsley.
Serve immediately. This recipe yields about 4 to 6 servings.