Description
A recipe for the very best creamy, classic Italian pasta dish of all: the original, authentic fettuccine Alfredo.
Ingredients
Scale
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy whipping cream
- 1 egg yolk
- 12 ounces fettuccine
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1/2 cup pecorino-Romano cheese, grated
- 12 turns freshly-cracked black pepper
- kosher salt
Instructions
- Step 1: Cook the fettuccine in well-salted boiling water until just shy of al dente.
- Step 2: Melt the butter in a deep skillet over medium heat; add the garlic and black pepper and cook until fragrant and sizzling, about one minute.
- Step 3: Whisk together the heavy cream, egg yolk, and a large pinch of salt, then pour the cream mixture into the butter, garlic, and pepper and stir until hot, but not bubbling.
- Step 4: Drag the fettuccine into the cream sauce with a little pasta water, turn to fully coat and finish cooking, then add the cheese and fold gently until the cream is mostly absorbed.
- Step 5: Serve, garnishing with a sprinkle of minced parsley, grated cheese, and some more black pepper.
Notes
Use actual pecorino-Romano and aged Parmigiano-Reggiano for the best flavor. To reheat, add enough water to coat the bottom of a skillet and heat on medium-low, stirring until creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 794 kcal
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 49 g
- Saturated Fat: 30 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 257 mg
Keywords: fettuccine alfredo, creamy pasta, authentic italian, pasta dinner