How to Make Fettucine Alfredo

This rich dish probably shouldn't be a daily indulgence, but you might be surprised at how easy it is to make. Because the dish is so simple, it's important to use good-quality ingredients. Serves 6 people.

Instructions

Difficulty: Easy

Things You’ll Need:

• Cheese Graters
• Colanders
• Measuring Cups
• Measuring Spoons
• Skillets
• Stockpots
• 4 oz. freshly grated Parmesan cheeses
• 1 lb. high quality, dry fettucine pasta
• 1 tbsp. salt - plus more for seasoning if preferred
• 3 oz. unsalted butter
• 1 tbsp. olive (not virgin) oil
• 1 qt. heavy creams
• 5 or 6 drops fresh lemon juices

1. Bring 3 to 4 quarts of water, the olive oil and the salt to a rapid boil in a large pot. Add the pasta to pan and stir to distribute the noodles.
2. Boil the pasta for the slightly less time than the recommended length of time on the package. When the pasta is cooked, drain and rinse under hot water.
3. Add the butter, cream, Parmesan and white pepper to a large skillet. Bring to a boil while constantly stirring over medium-high heat.
4. Cook the cream mixture until it reduces slightly in volume. Add the pasta to the pan and stir to coat the noodles.
5. Remove from the heat and add the lemon juice. Stir and taste for seasoning.
6. Add salt if preferred and serve immediately.

Tips & Warnings

• Make sure you use a decent Parmesan for this dish: real Parmigiano Reggiano is ideal, although it's expensive. Don't use a grated variety; these are usually dried-out and inferior in taste.