Fettuccini Alfredo

March 3, 2019
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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

  1. 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.

  2. 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

  3. 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. 

  4. 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.

  5. Pass the remaining cheese at the table. Serves 4 as a main course, 6 as a first course.

  6. Enjoy!

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