Fettuccine Alfredo
Fettuccine Alfredo
Ingredients
For the Fresh Fettuccine
- 200 grams all-purpose flour
- 2 eggs, large
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon salt, or to taste, for pasta water and sauce
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
To prepare the pasta dough, combine 200 grams of all-purpose flour and 2 large eggs in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until a shaggy dough ball forms. Increase speed to medium and knead the dough for 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a small amount of flour; if too dry, add a few drops of water.
⏱️ 10 min
- 2
Divide the pasta dough into 3-4 smaller, manageable portions. Lightly flour your work surface and the dough portions. Pass each portion through a pasta machine, starting at the widest setting. Fold the dough in half and pass it through again. Repeat this process, gradually decreasing the thickness setting until the pasta sheets are at your desired thickness (usually setting 6 or 7 on most machines).
⏱️ 10 min
- 3
Once the pasta sheets are thinned, feed them through the fettuccine cutter attachment of the pasta machine to create the fettuccine strands. Lightly dust the fresh pasta with flour to prevent sticking and set aside.
⏱️ 5 min
- 4
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the fresh fettuccine pasta to the boiling water and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta.
⏱️ 5 min
- 5
While the pasta is cooking, prepare the sauce. In a large skillet or pan, melt 4 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
⏱️ 3 min
- 6
Pour in 1 1/2 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and add 1 1/2 cups of freshly grated Parmesan cheese. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 5 min
- 7
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Add one ladleful (about 1/4 cup) of the reserved pasta water to the Alfredo sauce. Stir constantly to help emulsify and thicken the sauce to your desired consistency.
⏱️ 2 min
- 8
Using tongs, transfer the cooked fettuccine directly from the boiling water into the pan with the Alfredo sauce. Toss the pasta thoroughly to coat evenly with the sauce. Add more grated Parmesan cheese and 1/2 teaspoon of freshly ground black pepper to taste. If the sauce is too thick, add a little more pasta water, one tablespoon at a time, until it reaches the desired consistency.
⏱️ 3 min
- 9
Add 1/4 cup of fresh chopped parsley to the pasta and toss again to combine all ingredients.
⏱️ 1 min
- 10
Serve the Fettuccine Alfredo immediately on plates. Garnish with additional fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo
For the Fresh Fettuccine
- 200 grams all-purpose flour
- 2 eggs, large
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon salt, or to taste, for pasta water and sauce
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
To prepare the pasta dough, combine 200 grams of all-purpose flour and 2 large eggs in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until a shaggy dough ball forms. Increase speed to medium and knead the dough for 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a small amount of flour; if too dry, add a few drops of water.
⏱️ 10 min - 2
Divide the pasta dough into 3-4 smaller, manageable portions. Lightly flour your work surface and the dough portions. Pass each portion through a pasta machine, starting at the widest setting. Fold the dough in half and pass it through again. Repeat this process, gradually decreasing the thickness setting until the pasta sheets are at your desired thickness (usually setting 6 or 7 on most machines).
⏱️ 10 min - 3
Once the pasta sheets are thinned, feed them through the fettuccine cutter attachment of the pasta machine to create the fettuccine strands. Lightly dust the fresh pasta with flour to prevent sticking and set aside.
⏱️ 5 min - 4
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the fresh fettuccine pasta to the boiling water and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta.
⏱️ 5 min - 5
While the pasta is cooking, prepare the sauce. In a large skillet or pan, melt 4 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
⏱️ 3 min - 6
Pour in 1 1/2 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and add 1 1/2 cups of freshly grated Parmesan cheese. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 5 min - 7
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Add one ladleful (about 1/4 cup) of the reserved pasta water to the Alfredo sauce. Stir constantly to help emulsify and thicken the sauce to your desired consistency.
⏱️ 2 min - 8
Using tongs, transfer the cooked fettuccine directly from the boiling water into the pan with the Alfredo sauce. Toss the pasta thoroughly to coat evenly with the sauce. Add more grated Parmesan cheese and 1/2 teaspoon of freshly ground black pepper to taste. If the sauce is too thick, add a little more pasta water, one tablespoon at a time, until it reaches the desired consistency.
⏱️ 3 min - 9
Add 1/4 cup of fresh chopped parsley to the pasta and toss again to combine all ingredients.
⏱️ 1 min - 10
Serve the Fettuccine Alfredo immediately on plates. Garnish with additional fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 1 min