Indulge in the creamy, dreamy goodness of Ristorante Alfredo alla Scrofa's legendary Fettuccine Alfredo, a dish that transports your taste buds straight to the heart of Italy! With just a handful of simple ingredients, you can recreate this classic recipe that has delighted pasta lovers for generations. Whether you're planning a romantic dinner or a cozy night in, this rich and velvety pasta dish is sure to impress. Ready to elevate your culinary skills and savor every bite? Dive into our easy-to-follow recipe and discover the secrets to making the perfect Fettuccine Alfredo at home!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 8 oz fettuccine
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of fettuccine, 1/2 cup of unsalted butter, 1 cup of heavy cream, 1 cup of grated Parmesan cheese, salt and pepper to taste, and fresh parsley for garnish.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the fettuccine. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, in a separate large skillet over medium heat, melt the unsalted butter. Allow it to melt completely without browning.
- Once the butter is melted, pour in the heavy cream. Stir gently to combine, and let the mixture simmer for about 2-3 minutes, allowing it to thicken slightly.
- Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has fully melted and the sauce is creamy. If the sauce is too thick, you can add a splash of the pasta cooking water to achieve your desired consistency.
- Once the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained fettuccine to the skillet with the Alfredo sauce. Toss the pasta gently to coat it evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until you reach the desired consistency.
- Season the fettuccine Alfredo with salt and pepper to taste. Toss again to ensure the seasoning is evenly distributed.
- To serve, divide the fettuccine Alfredo between two plates. Garnish with freshly chopped parsley for a touch of color and added flavor.
- Enjoy your homemade Ristorante Alfredo alla Scrofa Fettuccine Alfredo while it's hot!
Tips
- Use Quality Ingredients: The key to a delicious Fettuccine Alfredo is using high-quality ingredients. Opt for fresh, homemade fettuccine if possible, and choose a good quality Parmesan cheese for the best flavor.
- Don’t Overcook the Pasta: Aim for al dente pasta, which means it should still have a slight bite to it. This not only enhances the texture but also helps it hold onto the creamy sauce better.
- Reserve Pasta Water: Always save a bit of the pasta cooking water before draining. This starchy water can help adjust the consistency of your sauce, making it creamier without being too thick.
- Control the Heat: When melting the butter and adding the cream, keep the heat at medium to avoid burning the butter or curdling the cream. A gentle simmer is all you need to achieve that luxurious sauce.
- Garnish for Flavor: Don’t skip the fresh parsley garnish! It adds a pop of color and a fresh flavor that complements the richness of the Alfredo sauce beautifully.
- Serve Immediately: Fettuccine Alfredo is best enjoyed fresh and hot. Serve it right away for the ultimate creamy experience!
Nutrition Facts
Calories: 1216kcal
Carbohydrates: 47g
Protein: 29g
Fat: 106g
Saturated Fat: 67g
Cholesterol: 308mg
