Here’s the thing about Fettuccini Alfredo…. there is NO point in trying to make it clean. I’ve never tried and honestly I don’t think I ever will.
For me, it’s one of the most luxurious dishes you can have and I just don’t want to ruin it. It’s also made from a few simple ingredients.
I typically have it once a month for an indulgence meal so I thought I would share my favorite recipe with you! This is from Williams Sonoma!
Here’s the link…. https://www.williams-sonoma.com/recipe/fettuccine-alfredo.html
Here’s the Recipe too!
1 1/2 cups heavy cream
5 Tbs. unsalted butter
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1lb Fresh Fettucine
In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute.
Add 6 Tbs. of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. I actually don’t even add ANY salt because the cheese is salty enough
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain the pasta well.
Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 Tbs. of the cheese and toss well. Serve immediately.
Pass the remaining cheese at the table. Serves 4 as a main course, 6 as a first course.