Fettuccine Alfredo is a traditional Roman, Italian pasta course or main meal. The sweet, salty and creamy sauce adds a seductive coating to the exceptional noodles, creating one of the most famous pasta recipes worldwide.
- 1/2 Cup unsalted (sweet) butter
- 1 pound fresh fettuccine noodles
- 1/2 Cup light cream (or diluted creme fraiche)
- 1 Cup freshly grated Parmiggiano-Reggiano cheese
- 1 pinch of nutmeg, ground
- 1 pinch of fresh parsley, minced (optional)
- little pepper (optional)
- Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce.
- In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!!
- Once the butter has melted, stir into the butter: light cream (or the diluted creme fraiche), freshly grated Parmiggiano-Reggiano cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional).
- Turn the sauce down to a simmer and add fresh fettuccine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately.
- The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.
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