Description
A classic Italian Fettuccine Alfredo recipe featuring creamy Parmesan sauce, tender fettuccine pasta, and a hint of sautéed shallots for added flavor. This rich and comforting dish is perfect for a quick yet indulgent meal.
Ingredients
Scale
For the Pasta
- 8 oz / 250g dried fettuccine
For the Alfredo Sauce
- 3 tbsp unsalted butter
- 1 small shallot, very finely minced
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmigiano Reggiano or parmesan
- 1/4 tsp salt
- Good grind of black pepper
- Fresh parsley (optional)
- Extra Parmigiano Reggiano for serving
Instructions
- Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, which means the pasta should be firm but just cooked through, usually about 8-10 minutes.
- Melt the butter: While the pasta cooks, melt the butter in a deep fry pan over medium-high heat to prepare the sauce base.
- Sauté the shallots: Add the finely minced shallots to the melted butter and sauté for about 2 minutes, or until they become tender and fragrant.
- Add and simmer cream: Pour in the heavy cream and bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for 3 minutes to slightly thicken.
- Incorporate cheese and seasoning: Remove the pan from heat, then quickly stir in the freshly grated Parmigiano Reggiano, salt, and black pepper until the sauce is smooth and creamy.
- Reserve pasta water and drain pasta: Before draining, take out 1/4 cup of the starchy pasta water and keep an extra mug of water aside. Then drain the pasta using a colander.
- Combine pasta with sauce: Transfer the drained pasta and the reserved 1/4 cup pasta water into the fry pan with the Alfredo sauce. Return the pan to the stove over medium-high heat and gently toss the pasta to coat it evenly with the sauce. Allow the sauce to emulsify and thicken for about 1 minute.
- Serve: Remove from heat and serve the Fettuccine Alfredo immediately. Garnish with extra Parmigiano Reggiano and fresh parsley if desired.
Notes
- Note 1: Shallots add a delicate and sweet flavor to the sauce; mince them very finely to ensure even cooking and texture.
- Note 2: Heavy cream creates the rich, velvety texture distinctive to Alfredo sauce.
- Note 3: Use freshly grated Parmigiano Reggiano for the best flavor and smooth melting characteristics.
- Note 4: Parmesan cheese varies in saltiness; adjust added salt accordingly.
- Note 5: Cooking the pasta al dente ensures it will not become mushy when mixed with the sauce.
- Note 6: Melting butter and sautéing shallots in a fry pan over medium-high heat is crucial for developing depth in flavor.
- Note 7: Tossing pasta with sauce over heat helps the sauce emulsify and cling smoothly to the noodles.