Fettucine Alfredo
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1 lb Fresh Fettucine noodles
- 1/2 c Light cream (or diluted
- 1 Little pepper (optional).
- 1 Pinch of nutmeg,
- 1 c Freshly grated parmesan
- Water
- 1 Pinch of fresh parsley Creme Fraiche), (optional),
- 1/2 c Unsalted (sweet) butter, cheese,
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!!
- Once the butter has melted, stir into the butter: light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional).
- Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately.
- The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.
Plating
Cookware for this recipe
-
Saucepan
-
Whisk
-
Grater
-
Wooden spoon
-
Spatula
-
Colander