epicurious4.2
Fettuccine Alfredo
A splash of cream makes Alfredo sauce easy, while the cold-pan method makes this classic pasta dish foolproof. Get our best fettuccine Alfredo recipe here.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Cook 12 oz. fettuccine in a large pot of boiling salted water over high heat until al dente, according to package directions. Measure out 1 cup pasta cooking liquid; drain pasta and set aside.
. fettuccine12 oz
2
Meanwhile, combine 4 oz. Parmigiano-Reggiano, finely grated (about 2 cups), ½ cup heavy cream, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, a few cranks of freshly ground black pepper, and half of 1 stick (½ cup) unsalted butter, cut into small pieces, in a cold medium Dutch oven or heavy-bottomed pot.
. Parmigiano-Reggiano, finely grated (about 2 cups), plus more4 oz. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tspFreshly ground black pepper
3
Transfer hot cooked pasta to cold pot with cheese mixture. Turn heat to medium and add ½ cup reserved pasta cooking liquid. Cook, stirring constantly, until cheese has mostly melted, about ⏱️ 3 minutes. Add remaining butter, one piece at a time, stirring constantly, until sauce thickens to a smooth, homogenous consistency, about ⏱️ 3 minutes. If pot looks dry or sauce starts to break, add more pasta cooking liquid (you may not need it). Season to taste and garnish with more Parmigiano-Reggiano. Editor’s note: This recipe for fettuccine Alfredo was first printed in the 1974 issue of ‘Gourmet’ and has since been updated for style and technique by the Epicurious team. Head this way for more of our creamiest pasta recipes →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...