Classic Fettuccine Alfredo

 

This recipe is an indulgent pasta you can make from scratch in just over 15 minutes, start to finish. Leisurely too, no rush! Have all the ingredients laid out and ready to go so the pasta finishes cooking just when the sauce is ready. This pasta easily serves 3 people. It's only 426 calories per serving because this is a proper restaurant version where the sauce is emulsified, so it clings to each pasta strand rather than the pasta swimming in a lot of creamy sauce.

Ingredients

• 8 oz / 250g dried fettuccine
• 3 tbsp unsalted butter
• 1 small shallot, very finely minced (eschallot in Australia) (Note 1)
• 1/2 cup heavy cream (Note 2)
• 3/4 cup freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
• 1/4 tsp salt
• Good grind of black pepper

Garnish

• Fresh parsley (optional)
• Extra Parmigiano Reggiano

Instructions

1. Boil Pasta: Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through) (Note 5).
2. Prepare the Sauce: Meanwhile, melt the butter in a deep fry pan over medium-high heat (Note 6). Add the shallots and sauté for 2 minutes or until tender.
3. Simmer Cream: Add the cream and bring to boil. Turn heat down to medium-low and simmer for 3 minutes.
4. Add Cheese: Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt, and pepper until the sauce is smooth.
5. Reserve Pasta Water: Scoop out 1/4 cup of pasta water plus an extra mug (just in case). Then, drain the pasta in a colander.
6. Combine Pasta and Sauce: Transfer the pasta and 1/4 cup of reserved pasta water into the fry pan with the sauce. Return the pan to the stove over medium-high heat. Toss gently to coat the pasta in the sauce and allow the sauce to emulsify for 1 minute (Note 7).
7. Serve: Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.

Recipe Notes:

1. In America, shallots are called eschallots in Australia. Substitute with 1/4 cup finely minced onion if unavailable.
2. Light cream can be used for a lighter option, but it won't have the same richness.
3. Parmigiano Reggiano offers a deeper, nuttier flavor. Substitute with regular parmesan if necessary.
4. Freshly grated cheese is key for a smooth sauce.
5. Adjust pasta cooking time based on package instructions, subtracting 1 minute for al dente.
6. A deep fry pan is recommended for emulsifying the sauce, a key step for a silky, rich finish.
7. The sauce should be smooth, with a thin film clinging to each strand. Add more pasta water if it becomes too thick.

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Fettuccine Alfredo Nutrition

• Serving Size: 123g
• Calories: 426 kcal (21%)
• Carbohydrates: 46.4g (15%)
• Protein: 11.5g (23%)
• Fat: 21.9g (34%)
• Saturated Fat: 12.8g (80%)
• Cholesterol: 122mg (41%)
• Sodium: 349mg (15%)
• Potassium: 168mg (5%)
• Vitamin A: 700IU (14%)
• Calcium: 70mg (7%)
• Iron: 2.9mg (16%)