Fettuccine Alfredo
Prepare classic Fettuccine Alfredo by cooking fresh pasta and tossing it with a luxurious sauce made from butter, heavy cream, Parmesan cheese, lemon juice, zest, and nutmeg. This simple recipe delivers a rich and creamy Italian favorite quickly.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Heavy Skillet For making sauce and tossing pasta
- 1 Colander For draining pasta
- 1 Grater For Parmesan and lemon zest
Ingredients
Main
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Notes
Ensure your heavy cream, butter, and grated Parmesan are at room temperature before starting; this helps create a smoother, more stable emulsion for the sauce. Cook the sauce over very low heat once the Parmesan is added, or remove it from the heat completely while tossing to prevent the cheese from becoming grainy. Using freshly grated Parmesan is crucial for the best texture and flavor. Taste and adjust salt and white pepper carefully at the end.