Description
Ina Garten’s Fettuccine Alfredo is a classic Italian-American dish made with fettuccine pasta tossed in a rich and creamy sauce made from butter, heavy cream, and Parmesan cheese. This simple yet decadent dish is all about the quality of the ingredients, creating a sauce that is both velvety and full of flavor. It’s the perfect meal when you want something comforting and indulgent.
Ingredients
Scale
- 1 pound fettuccine pasta
- 6 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Freshly grated nutmeg (optional)
- Chopped fresh parsley, for garnish
Instructions
- Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Make the Alfredo sauce: In a large skillet or sauté pan, melt the butter over medium heat. Add the heavy cream and bring to a simmer, stirring constantly. Let it simmer for 5 minutes until the sauce begins to thicken slightly.
- Add the cheese: Remove the skillet from the heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of freshly grated nutmeg, if using.
- Toss the pasta: Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
- Serve: Transfer the Fettuccine Alfredo to serving plates, garnish with chopped fresh parsley, and enjoy immediately while hot.