Description
Classic Fettuccine Alfredo recipe using fresh pasta, Parmigiano-Reggiano, and rich cream for an authentic Italian taste.
Ingredients
1 pound fresh fettuccine pasta
6 tablespoons unsalted European-style butter
2 cups heavy cream, room temperature
2 cups freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
Salt to taste
Instructions
1. Prepare all ingredients at room temperature.
2. Boil 4 quarts of salted water and cook pasta until just under al dente.
3. Reserve 1 cup pasta water before draining.
4. Melt butter and warm cream over low heat.
5. Whisk in cheese gradually until creamy.
6. Add pasta and a splash of pasta water; toss to emulsify.
7. Finish with nutmeg, white pepper, and salt.
Notes
For ultimate creaminess, avoid overheating the cream. Use only freshly grated cheese for smooth sauce texture.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 3g
- Sodium: 430mg
- Fat: 52g
- Saturated Fat: 30g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 130mg
Keywords: fettuccine alfredo tips, creamy pasta, Italian food pasta