Fettuccine alfredo pasta
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fettuccine Alfredo pasta - detailed recipe.
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 fettuccine pasta
- 1.5 cups heavy cream
- 6 tablespoons diced unsalted butter
- 1/4 tsp. grated nutmeg
- Ground pepper
- 1 cup grated Parmesan cheese (about 60 g) and a little more for sprinkling
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the rest.
Meanwhile, combine the cream and butter in a large skillet. Cook over medium-high heat, whisking until smooth, but not boiling. Stir in the nutmeg and 1/2 teaspoon each of salt and pepper. Keep the sauce warm over low heat. - Add the pasta and cheese to the sauce. Increase the heat to medium and stir until the pasta is coated, adding reserved cooking water if needed to thin the sauce. Divide the pasta among bowls and sprinkle with Parmesan cheese.
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