Description
This classic Fettuccine Alfredo recipe features perfectly cooked fettuccine tossed in a rich, creamy sauce made from butter, shallots, heavy cream, and freshly grated Parmigiano Reggiano. The sauce is emulsified with pasta water for a glossy, silky coating that brings out the authentic Italian flavors in every bite. Garnished with fresh parsley and extra Parmesan, this simple yet luxurious dish is perfect for a quick weeknight dinner or an indulgent treat.
Ingredients
Scale
Pasta
- 8 oz / 250g dried fettuccine
Sauce
- 3 tbsp unsalted butter
- 1 small shallot, very finely minced
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmigiano Reggiano or parmesan
- 1/4 tsp salt
- Good grind of black pepper
Garnish (optional)
- Fresh parsley
- Extra Parmigiano Reggiano
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente – cook for one minute less than the package instructions (e.g., 11 minutes if the package says 12 minutes) as the pasta will continue cooking in the sauce.
- Prepare Sauce Base: While pasta cooks, melt the butter in a deep fry pan over medium-high heat. Add the finely minced shallot and sauté for about 2 minutes until tender and fragrant.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a gentle boil. Lower the heat to medium-low and let it simmer for 3 minutes, allowing the flavors to meld.
- Incorporate Cheese and Season: Remove the pan from heat and stir in the freshly grated Parmigiano Reggiano, salt, and freshly ground black pepper until the sauce becomes smooth and creamy.
- Reserve Pasta Water and Drain: Before draining the pasta, scoop out 1/4 cup of pasta cooking water along with an extra mug of water just in case. Drain the pasta in a colander.
- Combine Pasta and Sauce: Transfer the drained pasta and reserved 1/4 cup pasta water into the fry pan with the sauce. Return the pan to medium-high heat and gently toss the pasta to coat it evenly with the sauce. Let it cook together for about 1 minute to emulsify the starches, creating a glossy, thick coating.
- Adjust Sauce Consistency: If the sauce becomes too thick or gluey, add a little of the reserved extra pasta water to loosen it back to a silky smooth texture.
- Serve: Remove from heat and immediately serve the pasta garnished with extra Parmigiano Reggiano and fresh parsley if desired.
Notes
- The shallot used here is similar to what is called eschallot in Australia; it provides a stronger and sweeter flavor than regular onions. You can substitute with about 1/4 cup finely minced brown or white onion, though onion is less intense.
- For a lighter sauce, you can use light cream instead of heavy cream, but the richness of the dish will differ significantly.
- Parmigiano Reggiano is preferably used for its deep, nutty, and slightly sweet flavor. Store-bought pre-grated parmesan is often too grainy and won’t melt properly, so use freshly and finely grated cheese for the best sauce texture and flavor.
- Cooking pasta to al dente is important because it will finish cooking when tossed in the sauce, preventing overcooked pasta.
- Using a deep fry pan or very large pot to toss the pasta in the sauce allows for proper emulsification, resulting in an extra glossy, rich coating on the noodles—an essential Italian technique.
- The sauce should cling lightly to the pasta strands in a thin, silky film, not drown them. Adjust with reserved pasta water if needed.
- The recipe yields 3 servings.
Nutrition
- Serving Size: 1 serving (about 1/3 of the recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg
