53 lines
3.1 KiB
Markdown
53 lines
3.1 KiB
Markdown
### **Fettuccine Alfredo Recipe**
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#### Ingredients:
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- **Fettuccine Pasta**: 12 oz (fresh or dried)
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- **Unsalted Butter**: 6 tablespoons (high-quality like European butter)
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- **Heavy Cream**: 1 cup (look for 36%+ fat)
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- **Parmigiano-Reggiano**: 1 ¼ cup, freshly grated
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- **Pecorino Romano**: ¼ cup, freshly grated (optional for added sharpness)
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- **Garlic**: 1 clove, finely minced (optional, for extra depth)
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- **Nutmeg**: A pinch of freshly grated (optional, adds warmth to the creaminess)
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- **Pasta Water**: Reserve about 1 cup from cooking the pasta
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- **Salt**: To taste
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- **Freshly Ground Black Pepper**: To taste
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- **Fresh Parsley**: For garnish, finely chopped
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- **Lemon Zest**: (Optional, for a burst of freshness)
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---
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### Instructions:
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### 1. **Cook the Fettuccine:**
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- Bring a large pot of salted water to a boil. Add the fettuccine and cook until just **al dente** (about 1-2 minutes less than package instructions).
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- **Reserve 1 cup of pasta water** before draining the pasta.
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### 2. **Prepare the Alfredo Sauce:**
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- In a large skillet or pan over **medium-low heat**, melt the **butter**.
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- If using garlic, add it to the butter and cook gently for about 1 minute until fragrant (don’t let it brown).
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- Slowly pour in the **heavy cream**, stirring continuously. Let the cream simmer gently for **2-3 minutes** to thicken slightly.
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### 3. **Add the Cheeses:**
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- Lower the heat to **low** to prevent the cheese from clumping.
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- Gradually whisk in the **Parmigiano-Reggiano** and **Pecorino Romano** (if using), stirring until the sauce becomes smooth and creamy.
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- Add a pinch of freshly grated **nutmeg** for a subtle warmth and extra creaminess.
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- If the sauce is too thick, add **pasta water**, a few tablespoons at a time, until the sauce reaches your desired consistency.
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### 4. **Toss the Pasta:**
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- Add the drained fettuccine to the sauce and toss gently, making sure the pasta is fully coated in the creamy Alfredo sauce.
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- Add more **pasta water** as needed to adjust the sauce’s thickness. You want the sauce to cling to the pasta but remain silky and glossy.
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### 5. **Season and Serve:**
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- Taste the sauce and adjust seasoning with **salt** and freshly cracked **black pepper**.
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- Remove from heat and, if desired, add a small amount of **lemon zest** for brightness.
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- Plate the Fettuccine Alfredo and garnish with more freshly grated **Parmigiano-Reggiano**, a sprinkle of **parsley**, and a touch of **black pepper**.
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---
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### Tips for Success:
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- **Pasta Water**: The starchy water is essential for thinning the sauce and helping it cling perfectly to the pasta.
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- **Freshly Grated Cheese**: Always use freshly grated Parmigiano-Reggiano for the smoothest, creamiest sauce.
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- **Controlled Heat**: Keep the heat on **low** when adding the cheese to prevent clumping and ensure a silky sauce.
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- **Balance the Richness**: Optional additions like garlic, nutmeg, and lemon zest can balance the richness of the cream and butter.
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Serve this dish immediately to enjoy the sauce at its best—smooth, rich, and perfectly coating every strand of fettuccine! |