Description
Fettuccine Alfredo is a classic Italian pasta dish featuring tender fettuccine noodles tossed in a rich and creamy sauce made from butter, heavy cream, and freshly grated Parmigiano Reggiano cheese. This indulgent recipe comes together quickly, delivering restaurant-quality flavor and texture through the emulsification of the cheese and cream sauce, ensuring every strand of pasta is perfectly coated.
Ingredients
Scale
Pasta
- 8 oz / 250g dried fettuccine
Sauce
- 3 tbsp unsalted butter
- 1 small shallot, very finely minced
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmigiano Reggiano or parmesan
- 1/4 tsp salt
- Good grind of black pepper
Garnish
- Fresh parsley (optional)
- Extra Parmigiano Reggiano
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried fettuccine and cook until al dente, meaning the pasta is still firm to the bite but cooked through. This usually takes about 8-10 minutes depending on the pasta brand.
- Melt Butter and Sauté Shallots: While the pasta cooks, melt the butter in a deep frying pan over medium-high heat. Add the finely minced shallots and sauté for about 2 minutes, or until they become tender and fragrant.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer gently for 3 minutes to slightly thicken the sauce.
- Incorporate Cheese and Seasoning: Remove the frying pan from the heat. Stir in the freshly grated Parmigiano Reggiano cheese, salt, and a good grind of black pepper until the sauce is smooth and creamy.
- Reserve Pasta Water and Drain Pasta: Before draining the pasta, scoop out 1/4 cup of the pasta cooking water and set aside, along with an extra mugful just in case. Drain the pasta using a colander.
- Combine Pasta with Sauce: Transfer the drained fettuccine and the reserved 1/4 cup pasta water into the frying pan with the cheese sauce. Return the pan to medium-high heat and gently toss the pasta to coat it evenly, allowing the sauce to emulsify and cling beautifully to each strand for about 1 minute.
- Serve: Remove from heat immediately and serve the pasta garnished with additional Parmigiano Reggiano and fresh parsley if desired. Serve while hot for the best flavor and texture.
Notes
- This recipe takes just over 15 minutes from start to finish, making it a quick yet indulgent meal.
- Have all ingredients prepared and ready before cooking so the sauce is ready exactly when the pasta finishes.
- The recipe serves 3 people comfortably.
- The emulsification step is key for a restaurant-quality sauce that clings to the pasta rather than pooling on the plate.
- Each serving contains approximately 420 calories, balancing richness with portion control.
Nutrition
- Serving Size: 123 g
- Calories: 426 kcal
- Sugar: 1.2 g
- Sodium: 349 mg
- Fat: 21.9 g
- Saturated Fat: 12.8 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 46.4 g
- Fiber: 2.1 g
- Protein: 11.5 g
- Cholesterol: 122 mg
