Recipe: Fettuccine Alfredo
- 1 1/2 cups heavy cream, divided
- 2 Tbs unsalted butter
- Kosher salt
- 1/2 tsp ground black pepper
- 9 ounces fresh fettuccine
- 1 1/2 ounces Parmesan cheese
- 1/8 tsp fresh grated nutmeg
First bring 4 1/2 quarts water in a stock pot to a rolling boil. Once the water is boiling add 1 Tbs of Kosher salt to season the pasta water.
Next prepare the cheese. Grate the cheese using a micro plane so the cheese is very fine and will melt quickly. Grate the 1 ½ ounces of cheese and set aside.
Meanwhile, after the cheese is grated and while the pasta water comes to boil, prepare the sauce. In a large saucepan add 1 cup heavy cream and the 2 Tbs of butter to a boil and reduce to a simmer. Simmer the cream and butter for 12 minutes until it has reduced down to about 2/3 of a cup and is thicker. Turn off the heat and add the remaining ½ cup of cream, ½ tsp of kosher salt and ½ tsp of fresh ground pepper.
At this point the past water should be ready. Add the fresh pasta to the boiling water and only cook for 1 minute. Drain the pasta and reserve ¼ cup of the pasta water and set aside. Turn the heat back on for the sauce over medium heat; bring the sauce to simmer; add the drained pasta, the grated cheese and the nutmeg. Stir using tongs turning the pasta to coat. Add the reserved ¼ cup of pasta water, this will loosen up the sauce but it will thicken again. Continue to cook for 2 minutes While you are cooking for the remaining 2 minutes heat the serving bowl(s) in the microwave for 30 seconds to warm the bowls. This pasta needs to be served immediately.
Culinary tradition: Italian
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.