Fettuccine Alfredo
Not only is this recipe easy to make, but it’s also simply delicious. Three ingredients are all you need to make this classic sauce: butter, Parmesan and cream. A rich and velvety trio—and the ideal companion to al dente fettuccine!
Ingredients
- 3/4 lb (340 g) fettuccine
- 1/4 cup (55 g) butter
- 3/4 cup (180 ml) 35% cream
- 1 cup (70 g) Parmesan cheese, freshly grated
- Chopped parsley, for serving
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly, setting 125 ml (1/2 cup) of cooking water aside.
- In the same pot, melt the butter. Add the cream and 55 g (3/4 cup) Parmesan cheese and heat thoroughly. Add the pasta and toss to coat. Season with salt and pepper. Add a little cooking water, if needed, for a creamy sauce.
- Divide the pasta among four plates. Garnish with the remaining Parmesan cheese and parsley. Serve immediately.
Not only is this recipe easy to make, but it’s also simply delicious. Three ingredients are all you need to make this classic sauce: butter, Parmesan and cream. A rich and velvety trio—and the ideal companion to al dente fettuccine!