Fettuccine Alfredo Recipe
Serves 6
5 mins prep
10 mins cook
15 mins total
Butter, heavy cream, and finely grated Parmesan — reduced together into a sauce that clings to every strand of fettuccine. Ready in 15 minutes, and worth every one of them.
Make the Alfredo sauce
Put 8 tablespoons cubed butter (one stick) in a 3-4 quart saucepan or deep skillet and place over medium-high heat. Swirl the pan occasionally until the butter melts.
Pour in 1½ cups heavy cream and ½ teaspoon salt and heat until it comes to a boil — the cream will foam and rise to the top of the pan. Immediately lower the heat to medium or medium-low to maintain a gentle simmer. Whisk the cream, and continue simmering 8-10 minutes, until it's slightly reduced. Keep your eye on the pan to prevent it from boiling over.
Sprinkle ½ cup of the grated Parmesan cheese into the cream and whisk. Remove the pan from the heat, continue to whisk until the sauce has a thick, smooth consistency. Remove from the heat and cover the pan to keep the sauce warm while the pasta cooks.
Cook the pasta
While the sauce simmers, bring a large pot of water (5-6 quarts) to a rolling boil. Add 2 tablespoons salt and stir to dissolve.
Add 1 pound fettuccine pasta to the pot and stir. Bring the water back to a boil, then adjust the heat to achieve a lively simmer. Cook the pasta, uncovered, until al dente. Keep in mind that fresh pasta will cook in 3-5 minutes, while dried fettuccine may take 8-10 minutes. Drain.
Add the fettuccine, ¼ cup of the cheese and the parsley to the warm sauce and toss gently with tongs to blend. Serve the fettuccine in bowls or plates, with the remaining cheese on the side.