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.
- Difficulty:
- Easy
Instructions
Things You'll Need
- 1 tbsp. olive (not virgin) oil
- 1 tbsp. salt - plus more for seasoning if preferred
- 3 oz. unsalted butter
- 1 lb. high quality, dry fettucine pasta
- 4 oz. freshly grated Parmesan cheeses
- 5 or 6 drops fresh lemon juices
- colanders
- measuring spoons
- stockpots
- 1 qt. heavy creams
- skillets
- cheese graters
- measuring cups
- Cheese Graters
- Colanders
- Measuring Cups
- Measuring Spoons
- Skillets
- Stockpots
- Measuring cups
-
-
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.
-
1
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.
Related Searches
Comments
-
Nov 22, 2005
Use 6 tbsp butter melted in large skillet, 1/2 cup whipping cream. Stir to boil. Add 1/2 cup parmesan cheese. Add pasta, 1/2 cup whipping cream, 1/2 cup parmesan cheese. Toss. Take off heat. Add 1/2 cup parmesan, salt, pepper and 1/4 tsp nutmeg.