Wasfetna

Fettuccine Alfredo

Fettuccine ribbons in a butter, cream and parmesan sauce, with a touch of garlic and nutmeg.

Vegetarian

Fettuccine Alfredo
Cooking time
36 min
Hands-on time
36 min
Difficulty
Easy
Cuisine
American
Calories
950
Contains
Gluten, Dairy

Alfredo with nothing added, resting on three things: butter, cream and parmesan. The cheese goes in off the heat with the pasta water and is tossed hard until silky, and it's served at once while the sauce is still a little loose, because it thickens on the plate.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The cooking water is what binds butter to cheese — do not pour it all away.
  • Wide frying pan — Tossing hard off the heat is what makes the silky texture.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Melt the butter with the garlic over low heat.

    4 min
    You’ll know it’s ready when

    The butter has foamed and the garlic smells fragrant without coloring.

  3. Add the cream and let it heat up without boiling.

    6 min
    You’ll know it’s ready when

    The cream has heated and thickened slightly.

  4. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  5. Turn off the heat and add the Parmesan, fettuccine and cooking water and stir vigorously.

    5 min
    You’ll know it’s ready when

    The sauce has turned silky and coats every ribbon.

  6. Serve immediately with black pepper.

    3 min
    You’ll know it’s ready when

    The sauce is slightly runny — it thickens in the dish.

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