Fettuccine Alfredo
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| Photo by Jamie Winkelman |
Fettuccine Alfredo | |
Creamy and delicate, this fettuccine Alfredo is a simple version of the classic Italian pasta, adapted from Cook’s Illustrated. The recipe requires the use of heavy cream (not milk or half-and-half), but the relatively small amounts of butter and cheese justify its extravagance. It deserves fresh homemade pasta since dried noodles don’t drink up the sauce like the more absorbent fresh noodles do.
Ingredients
1 1/2 cups heavy cream
2 tablespoons unsalted European-style butter
table salt
1/2 teaspoon ground black pepper
9 ounces fresh fettuccine
1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
1/8 teaspoon freshly grated nutmeg
Instructions
Bring 4 1/2 quarts water to rolling boil in a large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and black pepper.
Add 1 tablespoon salt and fresh pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.