Classic Fettuccine Alfredo

Tonight is Pasta Night!


An opportunity to savour the comfort food while binge watching your favorite Netflix show. We'll begin with the Classic Fettuccine Alfredo, a dish that has mastered the complete art of simplicity. This six-ingredient recipe, seven if we count the salt, definitively falls into the category of 30-minute meals.

Though this recipe only features the pasta dish itself, the addition of vegetables, chicken or seafood are always welcomed.

Freshly grated parmesan, minced garlic and chopped parsley. A fierce symphony of simplicity and flavor, accompanied by heavy cream and pasta.

Grab an Apron & Let's Get Started!

Fettuccine Alfredo 101
  • Pasta: As a chef, in culinary school you are taught that fresh pasta is better than any pasta. Nonetheless, as a homecook, the expectation to prepare fresh pasta would be considered irrationally unfair. For this reason, we will utilize store bought fettuccine, a satisfying substitution.

  • Sauce: A classic alfredo sauce features butter, cheese and cream. All of which will be used in this recipe, with the addition of minced garlic and parsley. Ultimately, creating a luscious sauce for our pasta to be tossed into.

PRO TIP: WHEN COOKING PASTA that is going to be tossed in a sauce, avoid adding olive oil to the water. This makes the pasta slippery, ultimately preventing the sauce from sticking.
 

How to Make:

Classic Fettuccine Alfredo

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 lb fettuccine pasta

  • 1/4 cup unsalted butter

  • 3 garlic cloves *minced

  • 1 pint heavy cream *1 pint = 2 cups

  • 1 cup grated parmesan cheese

  • salt *to taste

  • 2 tbsp fresh parsley *chopped

INSTRUCTIONS:
  1. In a large pot, heat water over high heat until boiling. Season water generously with salt. Add fettuccine and cook according to package instructions.

  2. Into a pan heated to medium heat, melt butter. Once butter had completely melted, add minced garlic. Cook for 2 minutes.

  3. Slowly stir in heavy cream. Allow cream to reduce and cook for 5 minutes, stirring occasionally.

  4. Add parmesan cheese. Whisk until mixture is smooth and cheese has melted. Season with salt to taste.

  5. Once pasta is cooked to your liking, drain. *Be sure to reserve some of the pasta water as it can be used to thin out sauce it is too thick.

  6. Toss cooked pasta into alfredo sauce and finish with fresh parsley.

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