Fettuccine Alfredo
Ingredients
- 500 gFettuccine (plain)
- 100 gUnsalted butter (diced)
- 250 mlCream (liquid)
- 150 gParmesan cheese (freshly grated)
- 1 pinchGray sea salt (for pasta water)
- 2 pinchBlack pepper ground (from the mill)
Method
A smooth sauce that coats the pasta ribbons perfectly. Melted parmesan creates a glossy, creamy emulsion, heightened by the bite of black pepper.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The sauce sets and loses its creaminess as it cools.
