Fettuccine Alfredo
Recipe Overview
Overview
Fettuccine Alfredo is a classic Italian dish that has become a favorite around the world. The beauty of this recipe lies in its simplicity, yet it delivers a rich and creamy flavor that is hard to resist. The process begins with making fresh pasta from scratch, which adds a personal touch and elevates the dish to a whole new level. The dough, made from eggs and flour, requires a bit of kneading to achieve that perfect elasticity, and the satisfaction of rolling it out is unmatched.
Once the pasta is ready, the sauce comes together quickly. A generous amount of butter is melted with minced garlic, creating an aromatic base. The addition of half and half gives the sauce its creamy texture, while freshly grated Parmesan cheese thickens it to perfection. It’s essential to keep the heat low to avoid boiling, ensuring the cheese melts smoothly into the sauce.
Cooking the fresh pasta takes mere moments, and once it’s tossed with the sauce, the dish is ready to serve. The final touch of cracked pepper and a sprinkle of cheese adds a delightful finish. This Fettuccine Alfredo is not just a meal; it’s an experience that brings the warmth of Italian cooking into your home. Whether for a special occasion or a comforting weeknight dinner, this dish is sure to impress.
Recipe Details
Steps & Tips
Measure out two whole eggs and separate four additional yolks.
Tip: Be careful when separating yolks to avoid breaking them.
Dump flour onto a cutting board, create a well, and add eggs.
Puncture yolks and whisk carefully without breaking the flour well.
Gradually pull in flour from the edges of the well into the egg mixture.
Use hands to press the mixture together and knead for 5 to 10 minutes.
Tip: Knead the dough for about 5 to 10 minutes until smooth and elastic.
Wrap the finished dough in plastic wrap and let it rest for at least an hour.
Start a pot of boiling water on the stove.
Cut a small piece of dough and roll it out into a thin strip.
Flour the pasta attachment and feed the dough through on the lowest setting.
Continue to roll the pasta thinner, guiding it without touching too much.
Cut the rolled pasta into fettuccini using a pasta attachment or knife.
Mince garlic and prepare a hunk of butter for the sauce.
Add butter to a pan and melt it down.
Tip: Fresh pasta cooks very fast, in about 60 seconds.
Add minced garlic to the melted butter and sauté until aromatic.
Stir in half and half and warm it without boiling.
Tip: Do not bring the half and half to a boil; just warm it enough to melt the cheese.
Grate Parmesan cheese into the warm sauce until thickened.
Tip: Keep grating cheese until the sauce reaches the desired consistency.
Add fresh pasta to boiling water and cook until it floats.
Dump cooked pasta into the Alfredo sauce with a splash of pasta water.
Tip: Be ready to pull the pasta out as soon as it starts floating.
Tip: Add a tiny splash of pasta water to the Alfredo sauce for better consistency.
Roll the pasta into a big roll and carefully transfer it to a plate.
Dust with cheese and add fresh cracked pepper before serving.
Tip: For a fun presentation, roll the pasta into a big roll before plating.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Fettuccine Alfredo is traditionally made with butter, Parmesan cheese, and pasta water.
- •Fresh pasta cooks much faster than dried pasta, typically in about 60 seconds.
- •Using a bench scraper can help incorporate flour into the egg mixture when making pasta.
- •The dough for fresh pasta should be kneaded until smooth and elastic for the best texture.
