fettuccine alfredo – thick, rich and creamy

Fettuccine Alfredo can be a heavenly gastronomic moment of an insipid, cloying disappointment. An authentic Alfredo sauce calls for butter, grated Reggiano – Parmigiano and starchy pasta water. Most of us would not cook enough pasta in a week to produce the necessary starch content to be successful. My recipe today is fail proof, thick, rich and creamy.

fettuccine alfredo - thick, rich and creamy l bitebymichelle.com

FETTUCCINE ALFREDO – serves 4

  • 2 large cloves garlic, peeled and crushed with the back of your chef’s knife
  • 1/2 cup butter
  • 1 teaspoon sea salt
  • 2 cups whipping/heavy cream
  • 2 1/2 cups freshly grated Parmesan cheese – Parmigiano – Reggiano
  • Freshly ground black pepper – to taste
  • 8 ounces or 225 grams dried Fettuccine – cooked and drained
fettuccine alfredo - thick, rich and creamy l bitebymichelle.com

THE STEPS

  1. Melt butter in a heavy-bottomed skillet over medium-low heat.
  2. Add garlic and gently saute for 1 minute. Do not brown the garlic. You are just flavouring the butter.
  3. Add cream and salt.
  4. Simmer over low heat for 30 – 45 minutes, stirring frequently, until cream has thickened. You are reducing the cream by a third. Remove garlic cloves and discard.
  5. Prepare fettuccine according to manufacturer’s instructions. Drain and set aside.
  6. Reduce heat to a bare minimum under skillet. Add grated parmesan, freshly grated black pepper and cooked fettuccine then toss until sauce is completely emulsified and pasta is well coated.
  7. Plate and serve

THE LOVE: You have to use Parmigiano-Reggiano. There is NO substitute.

fettuccine alfredo - thick, rich and creamy l bitebymichelle.com

Stay Safe. Stay in your bubble and cook!