Description
This Italian classic is cooked in 20 minutes and is irresistibly delicious. It is prepared with Parmesan, butter, and cream and is extra creamy. Fettuccine Alfredo is the perfect everyday cuisine: simple, fast, and delicious.
Ingredients
Scale
- 200 g fettuccine
- 400 ml cream
- 60 g microbial-rennet Parmesan, grated
- 40 g butter
- 1 garlic clove, finely sliced
- salt
- freshly ground black pepper
Instructions
- Step: Put the cream in a pot, bring to a boil, and let it reduce by half over low heat.
- Step: Add 50 g of Parmesan and melt over low heat while stirring. Do not let it boil again and remove from the stove!
- Step: In a large pan that fits the pasta, melt the butter over medium heat and sauté the garlic slices until translucent.
- Step: Meanwhile, cook the fettuccine in heavily salted water until al dente and reserve 2-3 ladles of the cooking water before draining.
- Step: Pour the cream into the pan with the garlic. Drain the fettuccine and mix in while still wet. If necessary, add some of the cooking water to the sauce if it is too thick and not creamy enough.
- Step: Season the Fettuccine Alfredo with plenty of freshly ground pepper, sprinkle with the remaining Parmesan, and serve.
Notes
Reducing the cream by half provides a richer taste and creamier consistency. Using a bit of the starchy pasta water helps the sauce bind better to the noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1260 kcal
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 95 g
- Saturated Fat: 60 g
- Unsaturated Fat: 35 g
- Trans Fat: 2 g
- Carbohydrates: 110 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 210 mg