Fettuccine Alfredo

Fettuccine Alfredo might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs 88 cents per serving. One portion of this dish contains approximately 14g of protein, 26g of fat, and a total of 465 calories. Plenty of people really liked this Mediterranean dish. This recipe from Simply Recipes requires black pepper, unsalted butter, nutmeg, and parmesan cheese. 1447 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a good spoonacular score of 46%. If you like this recipe, take a look at these similar recipes: Fettuccine Alfredo, Fettuccine Alfredo, and Fettuccine Alfredo.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Bring a large pot of salty water to a boil and drop in your fettuccine. 2a Plain version Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.2b Creamy version Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.3 When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat. 4 Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.

 

Step by step:

1. 1 Bring a large pot of salty water to a boil and drop in your fettuccine. 2a Plain version Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.2b Creamy version Melt the butter in a large sauté pan set over low heat.

2. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.3 When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine.

3. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water.

4. Add the rest of the cheese and repeat. 4

5. Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.

Nutrition Information:

covered percent of daily need

 

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