Fettuccine Alfredo is a classic Italian pasta dish known for its rich and creamy sauce, which perfectly coats every strand of fettuccine. The dish originated in Rome and has since become a beloved comfort food across the globe. Combining butter, heavy cream, and Parmesan cheese, Fettuccine Alfredo is both simple to make and incredibly satisfying.
Ingredients:- 12 oz fettuccine pasta- 1 cup heavy cream- 4 tablespoons unsalted butter- 1 cup freshly grated Parmesan cheese- Salt and freshly ground black pepper, to taste- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water.
2. Prepare the Alfredo sauce: In a large skillet or sauté pan, melt the butter over medium heat. Once melted, pour in the heavy cream and bring it to a gentle simmer. Allow it to cook for about 3-5 minutes, stirring occasionally, until slightly thickened.
3. Add the Parmesan cheese: Reduce the heat to low and slowly whisk in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
4. Combine pasta and sauce: Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. If needed, add some of the reserved pasta cooking water, a little at a time, to reach your desired consistency.
5. Season and serve: Season the dish with salt and freshly ground black pepper to taste. Transfer the Fettuccine Alfredo to serving plates and garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!
Fettuccine Alfredo is best enjoyed fresh but can be reheated gently on the stove with a splash of cream if needed. Bon appétit!
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