Classic Fettuccine Alfredo: A Simple and Delicious Indulgence
vxdaIndulge in this easy yet incredibly tasty Fettuccine Alfredo, perfected through years of experience. Using just a few high-quality ingredients, you can prepare a rich and satisfying pasta dish perfect for any occasion.
Ingredients
- 227 g fettuccine
- 240 ml heavy cream
- 90 g parmesan
- 1 pinch black pepper
- 1 pinch salt
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Place the fresh fettuccine pasta in the boiling water and cook for about 3 minutes, until al dente. If using dried pasta, cook according to package directions (usually about 10 minutes).
- 3
While the pasta is cooking, heat the heavy cream in another saucepan over medium heat.
- 4
Add the grated Parmigiano Reggiano cheese to the cream, stirring constantly until the cheese is completely melted and the sauce begins to thicken.
- 5
Season with freshly ground black pepper to your preference. Avoid adding more salt, as the cheese and pasta water should provide enough saltiness.
- 6
Once the pasta is cooked, use tongs to transfer the pasta directly from the pot to the cream sauce, allowing some of the pasta water to transfer (roughly 30-60 ml).
- 7
Thoroughly toss the pasta with the sauce to ensure it is evenly coated, twirling it to create an appealing presentation.
- 8
Cook for an additional minute or two, allowing the sauce more time to emulsify and cling to the pasta.
- 9
Serve immediately, garnished with a sprinkle of more Parmigiano Reggiano cheese and a final pinch of black pepper. Optional: for a more subtle garlic flavor, add roasted garlic. You can also add parsley if you wish.
- 10
Enjoy your traditional Fettuccine Alfredo!