Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings servings
Cuisine: American
Ingredients: 9 ounces fresh fettuccine, cooked al dente in lightly salted water with a little olive oil and timed to be ready just as the sauce is done. Reserve ¼ cup of the pasta water.; 5 tablespoons quality unsalted butter; 2 cloves garlic, minced; 1¼ cups quality heavy cream; 2 large egg yolks; 1 cup freshly grated quality Parmigiano-Reggiano; 1 teaspoon finely grated lemon zest; Small pinch of freshly grated nutmeg; ¼ teaspoon salt

Jennifer

11 months ago

Cuisine: American

Categories: Vegetarian, Healthy Meals & Pasta

Recipe Source: Kimberly Killebrew

Fettuccine Alfredo is a rich and indulgent Italian classic that features tender fettuccine pasta tossed in a creamy, velvety sauce made from butter, heavy cream, and Parmesan cheese. The sauce coats each strand of pasta, creating a luscious, comforting dish that is both decadent and satisfying. With its simple yet flavorful ingredients, Fettuccine Alfredo is the ultimate comfort food, perfect for a cozy dinner or special occasion. For an extra touch, you can add grilled chicken, shrimp, or a sprinkle of fresh herbs, making this dish versatile and always a crowd-pleaser.

Tags:

fettuccine

alfredo

Difficulty: MEDIUM

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4 servings

Ingredients:

9 ounces fresh fettuccine, cooked al dente in lightly salted water with a little olive oil and timed to be ready just as the sauce is done. Reserve ¼ cup of the pasta water.
5 tablespoons quality unsalted butter
2 cloves garlic, minced
1¼ cups quality heavy cream
2 large egg yolks
1 cup freshly grated quality Parmigiano-Reggiano
1 teaspoon finely grated lemon zest
Small pinch of freshly grated nutmeg
¼ teaspoon salt

Directions:

Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook 2-3 minutes. Add the heavy cream and bring to a gentle simmer.
Place the egg yolks in a small bowl and whisk in ¼ cup of the hot cream, whisking constantly.
Whisk the egg yolk mixture back into the pot, whisking constantly until incorporated. Simmer until the sauce is lightly thickened, about 2 minutes.
Whisk the cheese into the sauce until melted. Add the lemon zest, salt, nutmeg and 2 tablespoons of the reserved pasta water.
Remove the hot pasta from the water with pasta tongs, letting most of the water drip off, and place directly into the sauce. Stir until the pasta is thoroughly coated. Add a little more of the reserved pasta water if necessary.
Serve immediately for the best consistency.

Ingredients:

9 ounces fresh fettuccine, cooked al dente in lightly salted water with a little olive oil and timed to be ready just as the sauce is done. Reserve ¼ cup of the pasta water.

5 tablespoons quality unsalted butter

2 cloves garlic, minced

1¼ cups quality heavy cream

2 large egg yolks

1 cup freshly grated quality Parmigiano-Reggiano

1 teaspoon finely grated lemon zest

Small pinch of freshly grated nutmeg

¼ teaspoon salt

Directions:

Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook 2-3 minutes. Add the heavy cream and bring to a gentle simmer.

Place the egg yolks in a small bowl and whisk in ¼ cup of the hot cream, whisking constantly.

Whisk the egg yolk mixture back into the pot, whisking constantly until incorporated. Simmer until the sauce is lightly thickened, about 2 minutes.

Whisk the cheese into the sauce until melted. Add the lemon zest, salt, nutmeg and 2 tablespoons of the reserved pasta water.

Remove the hot pasta from the water with pasta tongs, letting most of the water drip off, and place directly into the sauce. Stir until the pasta is thoroughly coated. Add a little more of the reserved pasta water if necessary.

Serve immediately for the best consistency.