Fettuccine Alfredo
It's all about simplicity! Fresh fettuccine tossed in a rich, creamy blend of butter, heavy cream, and Parmesan cheese.
Equipment
- Large pot
- Large skillet
- Tongs or pasta server
- Grater
- Measuring cups and spoons
Ingredients
- 12 oz. fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Juice and zest of one lemon
- Fresh parsley, chopped, for garnish (optional)
Instructions
- COOK THE PASTA: In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- PREPARE THE ALFREDO SAUCE: In a large skillet over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Allow the mixture to simmer for about 5 minutes, stirring occasionally.
- ADD CHEESE AND SEASON: Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add the lemon juice and lemon zest, which balance the rich and creaminess of the sauce.
- COMBINE PASTA AND SAUCE: Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- SERVE: Serve immediately, garnished with fresh parsley if desired. Enjoy the creamy, cheesy goodness of homemade Fettuccine Alfredo!
Video
Notes
- If you are using fresh pasta or homemade pasta, it cooks a lot faster than dried store-bought. Make sure to cook your sauce first, then the pasta (shown in the video).