Fettuccine Alfredo

By Cookbook Directory

Recipe overview

20 minutes | 15 minutes | 35 minutes

Fettuccine Alfredo is a classic Italian pasta dish. It features tender fettuccine pasta coated in a rich, creamy sauce. The sauce is made with clotted cream, butter, and Parmesan cheese. This recipe is simple to make and perfect for a quick, comforting meal.

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Serves:
Pasta
Italian
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Ingredients

  • 227 g - Clotted Cream
  • 25 g - Unsalted Butter
  • 1 teaspoon - Cornstarch (or cornflour, for thickening)
  • 100 g - Parmesan Cheese (finely grated)
  • 1 pinch - Nutmeg (freshly grated, to taste)
  • 250 g - Fettuccine Pasta
  • 2 tablespoons - Fresh Parsley (finely chopped, for garnish)
  • 2 teaspoons - Salt (for pasta water and seasoning)
  • Black Pepper (freshly ground, to taste)

Instructions

To make the creamy sauce: Combine the clotted cream, unsalted butter, and cornstarch in a medium saucepan. Place the saucepan over low heat on your stovetop. Stir the mixture continuously with a whisk or spoon. Cook until it just begins to simmer gently. Do not allow it to boil vigorously. Remove the saucepan from the heat. Set it aside to keep warm while you prepare the pasta.

Prepare the cheese mixture: In a small bowl, combine the finely grated Parmesan cheese and a pinch of freshly grated nutmeg. Add a generous amount of freshly ground black pepper to the cheese mixture. Do not add salt at this stage. Stir the cheese mixture together well to combine.

Cook the fettuccine pasta: Fill a large pot with water. Add 2 teaspoons of salt to the water. Bring the water to a rolling boil over high heat. Add the fettuccine pasta to the boiling water. Cook the pasta according to the package instructions. This usually takes 3 to 4 minutes, or until the pasta is 'al dente' (firm to the bite). Before draining, carefully scoop about 120 ml (half a cup) of the hot pasta cooking water into a heatproof jug or mug. Set aside. Drain the cooked pasta in a colander. Do not rinse the pasta. Leave it slightly wet.

Combine and finish the dish: Return the saucepan with the warm clotted cream mixture to the stovetop. Use very low heat. Add the drained pasta directly into the saucepan with the sauce. Sprinkle the prepared cheese and nutmeg mixture over the pasta. Using a rubber spatula or tongs, gently fold all ingredients together. Ensure the pasta is evenly coated with the sauce. Add 3 tablespoons of the reserved pasta cooking water to the pan. Continue to gently stir the pasta over low heat. The sauce will initially look wet. Keep stirring until the pasta absorbs the liquid and the sauce becomes thick and glossy. This may take a few minutes.

Serve: Taste the pasta and adjust seasoning with salt and pepper if needed. Transfer the fettuccine alfredo to warmed serving bowls immediately. Sprinkle with the finely chopped fresh parsley. Serve hot and enjoy.