Fettuccine Alfredo

An Italian dish, fettuccine Alfredo, is made from flat durum spaghetti and is dressed with a creamy garlic sauce with Parmesan cheese. Despite a small set of ingredients, the pasta turns out incredibly delicious and filling, with a pronounced piquant taste characteristic of this type of cheese.

When preparing fettuccine, it is important to calculate the time in advance so that the pasta and sauce are ready at the same time. If the dish cools down, its taste will be worse, and reheating the pasta is not advisable, as it will negatively affect the quality of the dish.

Yield: 2 servings.

Cooking time: 30 minutes.

Caloric content: 369 kcal per 100 grams of the dish.

Cuisine: Italian.

Ingredients

• fettuccine pasta – 250 g;
• natural butter of high quality – 50 g;
• heavy cream – 230 ml;
• Parmesan – 80-100 g;
• garlic – 1 large clove;
• nutmeg (optional) – a pinch;
• black freshly ground pepper – a pinch;
• fresh parsley – optional.

Preparation

1. Prepare the ingredients for making Fettuccine Alfredo at home. Cream with a fat content from 20% to 33% is acceptable. Parmesan cheese can be replaced with another hard cheese, Romano.

2. Grate the Parmesan on the finest grater, it should resemble grains of sand - the finer the cheese is crushed, the better and faster it will combine with the creamy sauce.

3. Finely chop the parsley.

4. Mince the garlic (it’s better if it’s in pieces, not mashed through a garlic press).

5. Put a pot with water (about 2.5 liters) on the stove. Salt it.

6. At the same time, start preparing the sauce. In a thick-bottomed frying pan with high sides, melt the butter over gentle heat – the butter should melt very smoothly.

7. Once it completely melts, add the garlic. It should not be fried, but gently heated for a couple of minutes (the pieces should not change color, as burnt garlic will impart bitterness to the sauce).

8. As soon as a subtle garlic aroma appears, pour in the cream.

9. They need to be continuously stirred with a spatula, and the heat should remain gentle, low.

10. Grate nutmeg into the sauce, add freshly ground pepper.

11. By now, the water in the pot should be boiling, which means it’s time to drop in the pasta. Cook it for the amount of time indicated on the package, as recommendations differ among manufacturers.

12. At the same time, stir the sauce until it becomes completely homogeneous, meaning the butter should not float on top of the cream but should combine with them into a homogeneous mass.

13. Add the Parmesan.

14. Quickly stir it in and remove the frying pan from the heat.

15. The Parmesan will thicken the sauce well and give it a characteristic flavor.

16. By this time, the pasta will be cooked – drain it in a colander. It is very important to prepare the sauce and pasta simultaneously. If you have to reheat anything, the sauce will break and the taste will be spoiled.

17. Transfer the hot fettuccine to the frying pan with the sauce.

18. Mix everything together.

19. Fettuccine Alfredo is ready. It should be served immediately after preparation on pre-warmed plates (they can be placed in the oven at 100 degrees or in the microwave for a few minutes). If desired, the pasta can be sprinkled with fresh parsley.

Video preparation