Try the classic version with just butter and Parmesan or the heavy cream version.
So simple, but so so good.
But did you know that the original fettuccine Alfredo sauce didn’t use cream?
Elise Bauer
Just butter, Parmesan, and black pepper.
When he later served it at his restaurant, it was a hit, and fettuccine Alfredo was born.
Americans can thank Hollywood for our love of this simple Alfredo sauce.
Elise Bauer
Fettuccine Alfredo has been here ever since.
Creamy or Classic Fettuccine Alfredo
I present both Fettuccine Alfredo versions herethe classic and the creamy.
Whether you make one or the other just depends on what you feel like eating.
Fresh or Dried Pasta?
Dried pasta is firmer and will hold up better to the sauce.
It can be reheated with a little bit of water or butter in a saucepan over low heat.
It typically does not freeze well.
Like Pasta?
The instructions assume that you are using dry noodles.
If you use fresh, adjust timing accordingly.
Melt the butter in a large saute pan set over low heat.
Once the butter has melted, turn the heat off.
For the creamy version:
Melt the butter in a large saute pan set over low heat.
Add the cream to the butter as it melts.
Stir often to combine the two, keeping the heat at its lowest setting while the pasta cooks.
Do not drain the pasta.
You want it dripping wet with the cooking water.
Save the pasta water.You may need it to create the sauce.
Turn on the heat under the saute pan to medium and swirl the pasta and butter together to combine.
Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce.
If needed, add a few spoonfuls more of the pasta cooking water.
Add the rest of the cheese and repeat.
Serve at once sprinkled with a little black pepper.
Serve at once with either a little black pepper and/or ground nutmeg over the pasta.
Leftovers keep for 3 to 5 days in the fridge, covered.
