Hi, this week’s savory dish is Fettuccine Alfredo. It is a simple and quick yet delicious pasta dish which is more famous in America and UK than in Italy.
Easy Fettuccine Alfredo Recipe – Pasta & Sauce
For 2 people,
- 7 oz Fettucine (200g)
- 2 tablespoon unsalted butter
- 2/3 cup heavy cream (160ml)
- 2/3 cup grated Parmigiano-Reggiano (56g; 2 oz) (or parmesan cheese)
- 1/4 teaspoon salt
- Freshly ground pepper
First, in generously salted boiling water add Fettuccine. And cook according to the directions on the package until al dente, meaning tender but still firm to the bite.
In a pan, add in butter and cream. And over medium heat, heat until butter is melted. Any butter is okay, salted or unsalted. And when the mixture starts to simmer, add salt and pepper. Generously. And Parmigiano-reggiano. And whisk until smooth. Then remove from the heat.
Back to the pasta, reserve 1/3 cup of pasta cooking water and drain. Add the fettuccine into the sauce and half of the pasta cooking water and return to low heat. And toss the pasta with sauce for 1 minute. Add more pasta water to loosen the consistency of the sauce if necessary. Taste and season with more salt and pepper to your liking.
Voila! Fettuccine Alfredo. Creamy, cheesy, and very alfredoey.
Pepper and more parmigiano-reggiano.
Bon appetit! It can be a main course or accompaniment to sea food, meat or salad.
Today it was Alfredo Pasta and tomorrow it’s a Nutella recipe. Get my weekly schedule at Facebook or Instagram.
I am Eugenie. And it was Eugenie Kitchen.
Thank you for watching. Alla prossima. Bye for now.