classic Fettuccine Alfredo

🥣 Classic Fettuccine Alfredo Recipe

Ingredients:

• 1 lb (450g) fettuccine pasta

• 1/2 cup (1 stick / 113g) unsalted butter

• 1 cup (240ml) heavy cream

• 1½ cups (150g) freshly grated Parmesan cheese

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional garnish: chopped parsley or extra Parmesan

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package directions. Reserve 1 cup of pasta water, then drain.

2. Make the sauce:
   In a large skillet or saucepan, melt the butter over medium-low heat. Add the heavy cream and cook for 2–3 minutes, stirring constantly.

3. Add cheese:
   Lower the heat and gradually whisk in the Parmesan cheese until smooth and melted. If the sauce is too thick, add some reserved pasta water 1 tablespoon at a time until the desired consistency is reached.

4. Combine pasta and sauce:
   Add the cooked fettuccine to the sauce and toss gently to coat. Season with salt and black pepper to taste.

5. Serve immediately:
   Plate and garnish with extra cheese or parsley, if desired.

❓Fettuccine Alfredo Q&A

Q1: Can I use milk instead of cream?

A: You can, but it won’t be as rich. For a lighter version, use whole milk and maybe add a bit of flour or cream cheese to thicken the sauce.

Q2: What’s the best Parmesan to use?

A: Use freshly grated Parmigiano-Reggiano. Pre-grated cheese often has anti-caking agents that prevent smooth melting.

Q3: Is this the original Italian Alfredo?

A: The original Roman recipe used only butter and Parmesan (no cream). The version with cream is Americanized and now considered classic in the U.S.

Q4: Can I add chicken or shrimp?

A: Absolutely. Sautéed grilled chicken, shrimp, or even broccoli pair well with Alfredo sauce.

Q5: Why is my Alfredo sauce grainy?

A: Likely due to overheating the cheese or using pre-grated Parmesan. Keep heat low when adding cheese, and stir constantly.

Q6: How do I store and reheat leftovers?

A: Store in an airtight container for up to 3 days. Reheat slowly on the stove with a splash of milk or cream to revive the sauce.