Prep Time  10minutes
Cook Time  20minutes
Total Time  30minutes

Fettucini Alfredo

Dave Beaulieu September 10th, 2011 1 comment

My first fettucini alfredo memory is still clear in my mind.  I was a kid, probably still in the single digit years old, my mom, my Aunt & I went into the Italy themed restaurant at Epcot in Disney world.  As a kid, I was probably pissed I wasn’t back on Space Mountain, but all notion of disappointed disappeared after my Aunt’s order of Fettucini Alfredo arrived.  I had never had it, and thought I had just found the greatest food on Earth.  While my tastes have expanded over the years, I still have that fundamental draw to Fettucini Afredo, and in this recipe video, I show you how to make it in about 15 minutes.  The rich creamy sauce makes a very elegant, delicious, and rich tasting pasta dish.  Hope you enjoy it as much as I do.

Recipe overview and Keys to Success

To make the best fettucini alfredo I think you need to know just two things:

  • Don’t overcook the fettucini.  Simple I know, but some get distracted and let it boil too long. Set a timer, have a friend call you, chain yourself to the stove…just make sure to check that pasta.
  • The thickness/thinness of the sauce is soooo easy to change; so don’t go strictly by the quantities below.  The starch in the pasta will thicken the sauce, the heat will thicken the sauce…you can easily thin it out by adding some more cream, water, or reserved pasta water. When you plate, you want a thick sauce…but not cement, so just thin it out a bit if needed (remember it will thicken as it cools, so I err on the thin side)

Ingredients for Fettucini Alfredo (for 2)

  • Half pound of fettucini pasta
  • 1 pint of heavy cream
  • 1 quarter to 1 third  cup of grated parmesan cheese
  • 2 tablespoons butter
  • Fresh cracked black pepper
  • Tablespoon of chopped Italian parsley

Making the Fettucini Alfredo

  • This sauce won’t take any longer than the pasta itself (assuming you’re using dry) so get everything prepared before you start
  • Bring a pot of salted water to the boil, and add the Fettucini.  Stir every couple minutes to prevent sticking
  • In a hot, non-stick pan, melt the butter, and add 3/4’s of the cream
  • Bring the cream to a simmer over high heat and then reduce to a simmer
  • Once the pasta is done, use a bowl to reserve some of the pasta water, then drain out the fettucini
  • Add half the cheese to the cream and stir to melt it in (it will only take 20 seconds)
  • Add the drained pasta to the cream, season with salt and fresh cracked black pepper, and toss to combine
  • Now you have to use your judgment, do you let it thicken up because it’s already thin, or do you need to add more liquid (cream or water).  Chances are you’ll need more liquid…think cream + cheese if you need more flavor…if you just need to thin it out a bit, water is fine
  • I like my sauce to still be pretty loose as I serve it, as the pasta will continue to thicken the sauce
  • Garnish with the chopped parsley, a bit more parmesan cheese and serve

Hope you enjoy this fettucini alfredo version as much as I do.

Fettucini Alfredo Recipe

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