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 – 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
- Melt butter in a heavy-bottomed skillet over medium-low heat.
- Add garlic and gently saute for 1 minute. Do not brown the garlic. You are just flavouring the butter.
- Add cream and salt.
- 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.
- Prepare fettuccine according to manufacturer’s instructions. Drain and set aside.
- 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.
- Plate and serve
THE LOVE: You have to use Parmigiano-Reggiano. There is NO substitute.
Stay Safe. Stay in your bubble and cook!