Fettuccine Alfredo
Let me start by saying that a real Alfredo sauce should never, NEVER EVER have cream. The silky smooth sauce is a result of the blending of the grated cheese, melted butter and starchy pasta water. Try this recipe and change the way you think about Fettuccine Alfredo forever!
Now that I’ve got that out of the way, I know anyone who has any of their family trees running through Italy has a family recipe for Fettuccine Alfredo. This recipe comes from a combination of my grandmother’s and my brother-in-law’s recipes, and I’ve found something that can make both sides of the family happy.
I’ll give you a second to let that sink in…Ok, on with the show.
If you’re looking for a quick and delicious recipe to impress even the toughest critics (kids, I mean kids), then look no further. Tonight impresses everyone with a Homemade Fettuccine Alfredo that will have your guests asking for the recipe. This is the perfect recipe to add chicken, fish or shrimp making it a full meal.
Cook Time: 15 Minutes
Yield: 4 servings
Difficulty: Easy
INGREDIENTS
- 12 oz fettuccine (your favorite brand will do)
- Salt
- ½ stick unsalted butter, softened
- ¾ Cup finely grated Parmesan cheese, plus more for serving.
- Freshly ground black pepper, to taste
DIRECTIONS
- Cook the pasta in large pot of boiling salted water. I use 2 Tbsp of salt, but I’m already telling you to change up your grandmother’s recipe, so I’ll leave the amount of salt up to you here.
- Cook the pasta to very al dente (a little softer than al dente). Drain but reserve 2 cups of the pasta water.
- Take 1 cup of the pasta water and bring it to a gentle simmer in a Swiss Diamond Skillet.
- Once at a simmer, wisk in butter, 1 Tbsp at a time, until melted.
- Continue to wisk gently, gradually adding the cheese. Be sure the cheese is melting before adding more.
- Once the cheese is fully melted, toss the pasta in the sauce. Add a bit of the cooking liquids (pasta sauce) until the sauce fully coats the noodles.
- Top with ground pepper and more grated cheese.
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