Fettuccine Alfredo

A smooth sauce that coats the pasta ribbons perfectly. Melted parmesan creates a glossy, creamy emulsion, heightened by the bite of black pepper.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 947
• Protein: 30 g
• Carbs: 101 g
• Fat: 50 g

Ingredients

• 500 g Fettuccine ( plain )
• 100 g Minimum butter sweet ( diced )
• 250 ml Cream ( liquid )
• 150 g Parmesan cheese ( freshly grated )
• 1 pinch Gray sea salt ( for pasta water )
• 2 pinch Black pepper ground ( from the mill )

Instructions

1. Cooking the pasta

   Drop the fettuccine into a large pot of boiling salted water. Cook until al dente, with a slight bite. Reserve some pasta water before draining.

2. Sauce base

   In a wide skillet, melt the butter over low heat. Add the cream and let it simmer gently without boiling until the mixture thickens and coats the back of a spoon.

3. Parmesan binding

   Whisk in the grated parmesan in stages. The sauce should become smooth and glossy. If too thick, loosen it with a ladle of pasta cooking water.

4. Final coating

   Add the drained pasta to the skillet. Toss vigorously to ensure every ribbon is coated in sauce. Season generously with pepper at the last moment.

Chef's tips

• Never rinse the pasta, the starch is crucial for the sauce to cling.
• The parmesan must be finely grated to melt instantly without becoming grainy.

Storage

Consume immediately. The sauce sets and loses its creaminess as it cools.