Fettuccine Alfredo

Fettuccine Alfredo

Fettuccine Alfredo is rated 5.0 out of 5 by 12.
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Prep Time: 35 minutes
Cook Time: 20 minutes
Servings: 6

The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.

In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat.

Ingredients:

  • 1 1/2 cups heavy cream
  • 5 Tbs. unsalted butter
  • 1 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1 lb. homemade tagliatelle or purchased fresh fettuccine

Directions:

In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbs. of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.)

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain the pasta well.

Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 Tbs. of the cheese and toss well. Serve immediately. Pass the remaining cheese at the table. Serves 4 as a main course, 6 as a first course.

Adapted from Williams-Sonoma Kitchen Library Series, Pasta, by Lorenza de' Medici (Time-Life Books, 1992).
Rated 5 out of 5 by from Homemade is best I found this years ago, making it often for special occasions where it was a hit. Have added spinach, broccoli and mushrooms (alone or in combo). Wanted something special and meat free tonight which inspired me to treat myself! This is so good I cannot order it when eating out as mine is better than anything else. Try this, it's a keeper.
Date published: 2017-03-24
Rated 5 out of 5 by from Best Alfredo Sauce Best Alfredo sauce I have ever made. While pasta was cooking I prep ingredients for Alfredo sauce. I only used 3tbsp of butter. Make sure to measure the cheese. Only 6tbsp go into making the sauce. If it looks too funny add a little more. We sprinkled fresh basil on top of recipe just before serving. William Sonoma recipes are my favorite so far. I have many of their cook books and use them often for dinner ideas.
Date published: 2015-09-06
Rated 5 out of 5 by from Great Fettuccine Recipe Tried out this recipe after buying some fresh fettuccine noodles at a farmer's market. Easy, quick and extremely good. I agree with other reviewers - use good ingredients and don't skip the nutmeg. Also, I halved it easily, although I used extra cheese (because I love parmesan cheese).
Date published: 2015-08-23
Rated 5 out of 5 by from Quintessential Classic Fettuccine Alfredo Like the header says, the quality of the ingredients is the key to making this dish a success. I followed this recipe to the word, and it gave me the exact flavor and texture I was looking for (simple, rich, and creamy). Don't skip the nutmeg! I was skeptical at first, but it actually gives the sauce a subtly complex flavor. Totally yums.
Date published: 2015-03-18
Rated 5 out of 5 by from Unbelievable! I love Alfredo and have had it in some amazing restaurants that sometimes were fantastic and sometimes were "artistically altered." The original is the best. I've tried to make it maybe 30 times and never got the taste just right. This is it. And so simple. It makes sense that perfect would be simple. I think the butter requirement is the key. I had some NZ butter that worked fine. The only change I made was I added some whole peppercorns in the original butter/cream cook and then some cracked pepper towards the end. But I'm a pepper-aholic. and I used 2/3 cream and 1/3 whole milk just to lighten it a bit. And I added shaved parmesan to taste rather than measure. I'll use this for a sauce for veggies, too. Slab cauliflower seared in butter Alfredo?
Date published: 2015-02-12
Rated 5 out of 5 by from Extraordinary Excellence This was unbelievably delicious...and very quick to make. The sauce was creamy and smooth. Using the cheese mentioned in this recipe, was well worth the cost to get the results that I achieved. I could never achieve these results using parmesan as called for in other recipes. If you want to impress, whether family or guest...this authentic recipe will give you restaruant quality, that will not disappoint. Enjoy!
Date published: 2015-02-01
Rated 5 out of 5 by from Perfect alfredo sauce This recipe is perfect. The sauce is rich and creamy and velvety smooth. I highly recommend following the directions and investing in quality ingredients. I've made it with the good stuff and the cheap stuff...and there is a world of difference. If you are an alfredo fan, this will not disappoint.
Date published: 2015-01-01
Rated 5 out of 5 by from So warm, so rich! My husband and I tried this the other evening-his first taste of Fettucine Alfredo. It was warm, it was rich, it was heavenly.
Date published: 2014-09-06
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