Fettuccine Alfredo
Fettuccine Alfredo is the ultimate comfort food, blending creamy, velvety sauce with perfectly al dente pasta. In just 25 minutes, you can create a dish that feels indulgent yet effortless, with rich flavors of Parmesan and butter dancing on your palate.
Ingredients
- 8 oz fettuccine pasta
- 4 Tablespoons unsalted butter (57 g)
- 1 ½ Tablespoons olive oil
- 1 shallot finely minced (about 3 Tablespoons)
- 1 cup heavy cream (236 ml)
- 1 cup freshly-grated parmesan cheese (55 g)
- ½ teaspoon salt plus additional to taste
- ¼ teaspoon ground black pepper freshly ground preferred
- Pinch of ground nutmeg about 1/16th teaspoon
- Chopped parsley for garnish optional
Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, add pasta and cook according to package instructions. Once pasta finishes cooking, reserve at least 1 cup of pasta water before draining the pasta.
- While pasta is cooking you can begin preparing your sauce.
- Melt butter with olive oil in a large saucepan over medium heat. Once melted, add shallot and cook until softened.
- Reduce heat to low. While whisking the butter/shallot, slowly drizzle in cream. Allow it to cook, stirring occasionally, until thickened.
- Add grated parmesan cheese and stir until melted.
- Add salt, pepper, and ground nutmeg, and taste-test and add additional salt if needed.
- Add warm, cooked fettuccine to the pot along with a splash (about 2-3 Tablespoons) of reserved pasta water). Stir well until sauce and pasta are creamy and emulsified. If needed, add additional pasta water, a splash at a time.
- Serve immediately, garnished with parsley if desired.
Nutrition
Calories: 670kcalCarbohydrates: 44gProtein: 19gFat: 47gSaturated Fat: 26gCholesterol: 162mgSodium: 722mgPotassium: 244mgFiber: 2gSugar: 4gVitamin A: 1456IUVitamin C: 1mgCalcium: 362mgIron: 1mg
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