The first time I ate Fettuccine Alfredo was at a reastaurant called Alfredo's so I thought it was an exclusive recipe of that particular site. Once you try this recipe, you will never buy pre-made Alfredo sauce again! It is totally decadent and off the charts delicious – full of so much flavor and richness that you totally need to spend extra time on the treadmill after eating this Fettuccine Alfredo!
To make Fettuccine Alfredo, you will first have to know how to cook the pasta.
In addition to the 1 pound (450g.) of dried fettuccine, the only other ingredients needed to make this recipe are:
8 Tablespoons (113 g.) of unsalted butter
1 cup (235 g.) of heavy cream
1 cup (120 g.) of freshly grated Parmesan cheese
Follow the directions on the back of the package of pasta that you bought and be sure to add plenty of salt to the cooking water.
While the pasta is cooking, grate the parmesan cheese…
…measure out the heavy cream and cut the butter into tablespoon size chunks (to make it easier to melt.)
When the pasta is cooked, pour it into a colander and let the water drain off.
While the pasta is draining, over low heat, melt the butter in the same pot you cooked the pasta in.
Return the drained pasta to the pot with the melted butter.
Add the cream….
…and the grated parmesan cheese.
Toss everything together over low heat until the pasta is coated with the cream, butter and the cheese.
Add some freshly ground pepper. (You can use white pepper if you have it but black pepper is fine to use as well.)
Give the Fettuccine Alfredo a taste to see if it needs salt. Some brands of Parmesan cheese are saltier than others, so give it a taste before automatically adding in the salt.
That’s it! Time to enjoy!