Fettuccine Alfredo
Fettuccine Alfredo is an Italian dish made with fettuccine pasta covered in a sauce made from butter and Parmesan cheese. Unlike the American version of Alfredo sauce, the traditional fettuccine Alfredo sauce does not contain cream.
- 120 grams of fettuccine (or tagliatelle or talharim)
- 30 grams of unsalted butter (at room temperature; 2 tablespoons)
- 60 grams of grated cheese (Parmesan, Grana, or similar; 1 cup)
- 1 1/2 liters of water (for cooking the pasta)
- salt (to salt the cooking water)
- Separate the pasta: for this recipe we suggest using good quality fettuccine (or tagliatelle), as we need to vigorously stir the pasta at the end of cooking so that the cheese sauce becomes creamy and smooth, without lumps.
- To soften butter: leave the butter out of the refrigerator to reach room temperature; or microwave it for 15 seconds to soften it quickly.
- Grate the cheese: grate the Parmesan (or Grana Padano) cheese; use a very fine grater (like a zester) so that it is easier to melt the cheese into the sauce.
- To heat water: In a medium saucepan, add about 1 1/2 liters of water and 1 tablespoon of salt. Heat the water over high heat until it boils, then reduce to low heat.
- Cooking fettuccine: add fresh or dried fettuccine and cook according to the manufacturer's instructions (generally about 8 to 10 minutes for dried fettuccine). We recommend cooking for 1 minute less than recommended, as we will reheat the pasta at the end of preparation.
- Remove from heat: remove the pasta from the heat when it is still firm (al dente) and transfer it to a large frying pan.
- Add butter: add the softened butter.
- Add cooking water: add half a ladle of hot pasta cooking water. This water, rich in starch, will facilitate the emulsification (homogenization) of the cheese cream.
- Mix: Mix well until the butter is fully incorporated.
- Add Parmesan: add about 1/3 of the grated Parmesan cheese.
- Mix: Mix well until the Parmesan cheese has melted.
- Add water: add about 1/4 ladle of pasta cooking water. Repeat the process until all the Parmesan cheese has been used.
- Mix: Mix well until the fettuccine sauce is creamy and smooth. If it is too thick, add a little more of the pasta cooking water.
- Bring to a boil: Place the skillet over low heat to reheat the fettuccine. Stir constantly and remove from the heat when the sauce is creamy and the fettuccine is hot.
- To serve: Using tongs and a ladle, roll the fettuccine and transfer it to a plate. We recommend that the plate be very hot so that the fettuccine Alfredo is served piping hot. Place the empty plate in the oven at 100 degrees Celsius while you prepare the fettuccine.
- To serve: add black pepper and grated Parmesan cheese (optional). This recipe serves 1. We recommend making no more than 2 servings at a time, as it will be difficult to melt the Parmesan.
The amount of cheese in the recipe should be generous. The cheese will melt and mix with the butter, creating an emulsion that forms a smooth and rich sauce over the pasta. Use some of the fettuccine cooking water, which is rich in starch, to help form a smooth cream.
Our fettuccine Alfredo recipe uses 60 grams of Parmesan cheese per 120-gram serving of dry fettuccine. You can also use tagliatelle. To ensure the Parmesan melts without clumping, remove the pasta from the pot of water and place it in a cold skillet. Mix in the butter, Parmesan, and a little of the pasta cooking water. Finally, return the skillet to the heat just to reheat the fettuccine. Serve on a very hot plate, warmed in the oven, so the pasta stays warm while being eaten.
- Medium saucepan
- Large frying pan
- Cheese grater
- Silicone spatula or similar
- Pasta tongs
