Creamy Fettuccine Alfredo

Indulge in the timeless comfort of Fettuccine Alfredo, a dish that epitomizes creamy, cheesy perfection. This classic Italian-American recipe brings together silky pasta ribbons and a rich sauce made from butter, heavy cream, and freshly grated Parmesan. It's a simple yet luxurious meal that's ready in just 30 minutes.

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The beauty of Fettuccine Alfredo lies in its simplicity. With just a handful of quality ingredients, you can create a restaurant-worthy dish right in your own kitchen. The key is using fresh, high-quality components to let the pure flavors shine through.

Ingredients

• Pasta
  • 400 g (14 oz) fettuccine
• Sauce
  • 60 g (4 tbsp) unsalted butter
  • 250 ml (1 cup) heavy cream
  • 120 g (1 1/4 cups) freshly grated Parmesan cheese
  • 1 garlic clove, finely minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)
• Optional Chicken
  • 2 chicken breasts, skinless and boneless
  • 2 tbsp olive oil
  • Salt and pepper, to season
• Garnish
  • Fresh parsley, chopped
  • Extra Parmesan cheese

Instructions

1.

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

2.

If adding chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken for 6-7 minutes per side, or until golden and cooked through. Transfer to a plate, let rest for 5 minutes, then slice thinly.

3.

In a large pan over medium-low heat, melt butter. (Add garlic now if using; sauté for 30 seconds until fragrant.)

4.

Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes.

5.

Reduce heat to low. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and nutmeg.

6.

Add the drained fettuccine to the sauce, tossing to coat. Add reserved pasta water a little at a time if needed for desired consistency.

7.

Plate the fettuccine Alfredo. Top with sliced chicken if using, sprinkle with parsley and extra Parmesan.

8.

Serve immediately.

Zusatztipps für die Zubereitung

Always reserve some of the starchy pasta water before draining. It’s the secret to adjusting the sauce to the perfect consistency without diluting the flavor. For the best taste, use freshly grated Parmesan cheese, as pre-shredded varieties often contain anti-caking agents that can make the sauce grainy.

Varianten und Anpassungen

Feel free to customize this dish to your liking. For extra flavor and texture, add sautéed mushrooms or peas along with the cream. For a sharper, saltier cheese flavor, substitute some or all of the Parmesan with Pecorino Romano. To make this recipe gluten-free, simply use your favorite brand of gluten-free fettuccine.

Serviervorschläge

This dish is wonderful on its own or served with a side of garlic bread and a simple green salad. It pairs beautifully with a crisp Italian white wine, such as a Pinot Grigio, to cut through the richness of the sauce.

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Whether you serve it as a simple vegetarian meal or top it with tender chicken, this Fettuccine Alfredo recipe is a guaranteed crowd-pleaser. Enjoy every rich and satisfying bite of this homemade classic.

Recipe FAQs

→ What makes authentic Alfredo sauce different?

Traditional Italian Alfredo uses only butter and Parmesan, while this Italian-American version incorporates heavy cream for a richer, more stable sauce that coats the pasta evenly.

→ How do I prevent the sauce from separating?

Keep heat on medium-low when adding cheese, whisk constantly, and avoid boiling. If sauce becomes too thick, add reserved pasta water one tablespoon at a time.

→ Can I make this ahead of time?

The sauce thickens significantly when refrigerated. For best results, cook pasta and sauce fresh, or store separately and recombine with a splash of cream or pasta water when reheating.

→ What type of Parmesan works best?

Freshly grated Parmigiano-Reggiano melts smoothly and provides the most authentic flavor. Pre-grated cheese often contains anti-caking agents that prevent proper melting.

→ Is there a lighter version option?

Substitute half-and-half for heavy cream, reduce butter to 2 tablespoons, and increase pasta to sauce ratio for a lighter dish while maintaining creamy texture.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette, garlic bread, or steamed broccoli florets cut through the richness. A dry Pinot Grigio complements the creamy sauce beautifully.