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Fettuccine Alfredo

Friday, March 13, 2015

[Recipe makes 4 servings].


2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup Parmesan cheese, freshly grated
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon kosher salt
(up to) 3/4 cup whole milk

Fresh basil, for garnish (optional)

1 pound homemade fettuccine


Since the sauce comes together in just minutes, start by bringing a pot of salted water to a boil for the pasta.

For the sauce, melt the butter over medium heat in a large skillet.  Stir in the flour and cook for one minute, to get rid of the raw flour taste.  Add roughly one-third of the cream and whisk until uniform.  Add an additional third of the cream and whisk until lump-free.  Repeat this once more with the remaining cream.  [Side note:  At this point, you've now made a basic b├ęchamel sauce].  Reduce the heat to low and stir in the Parmesan, nutmeg, and salt.  Finish by gradually adding the milk until the sauce is your preferred consistency.

Once your Alfredo sauce is set, drop your pasta.  Depending on its thickness, it will take between two and four minutes to cook.  Drain your pasta and stir in some of the Alfredo sauce.  Plate the pasta, top with additional sauce, and garnish with fresh basil and/or additional Parmesan cheese.

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