Fettuccine pasta with Alfredo sauce
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The silky texture of heavy cream, nutty Parmesan cheese, and butter add texture and flavor to this iconic Italian dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry fettuccine pasta
- 1 tbsp. finely grated parmesan
- 1 cup heavy cream
- 6 tbsp (90 g) butter
- 1 shallot, chopped
- 1/2 tsp salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley for garnish, optional
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Cooking the dish according to the recipe:
- Cook the fettuccine in a saucepan of heavily boiling salted water until al dente. Strain through a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add the shallots and sauté until soft. Add the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Remove from heat. - Return the pasta to the pot it was cooked in, turn the heat to medium-high, and add the reserved cooking liquid. Add the cream sauce and half the Parmesan cheese, and stir thoroughly. Season with salt and pepper to taste. Sprinkle with the remaining Parmesan cheese and parsley (optional). Serve immediately.
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