Fettuccine Alfredo
This classic Fettuccine Alfredo recipe creates a luxurious and rich pasta dish. Al dente fettuccine is tossed in a velvety sauce made from butter, sautéed garlic, heavy cream, and freshly grated Parmesan cheese, finished with a tempering egg yolk for extra richness and a sprinkle of dried parsley. A quick and indulgent meal perfect for any occasion.
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Medium Saucepan For preparing the Alfredo sauce
- 1 Whisk For emulsifying the sauce
- 1 Microplane or Box Grater For freshly grated Parmesan cheese
- 1 Tongs For tossing pasta with sauce
Ingredients
Main
- 10 ounces fettuccini pasta
- 0.5 cup butter
- 5 cloves garlic chopped
- 1 cup heavy cream
- 1 egg yolk
- 2 cups freshly grated Parmesan cheese
- 2 tablespoons dried parsley
Instructions
- Bring a large pot of salted water to a rolling boil. Add fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt butter in a medium saucepan over medium-low heat. Add chopped garlic and sauté gently for 1-2 minutes until fragrant, being careful not to brown it.
- Gradually whisk in the heavy cream into the butter and garlic mixture. Bring to a gentle simmer, but do not boil.
- In a small bowl, whisk the egg yolk until smooth. Slowly temper the egg yolk by gradually whisking in a few tablespoons of the warm cream mixture.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream, whisking constantly. Continue to cook on low heat, stirring, until the sauce slightly thickens, about 1-2 minutes. Do not boil after adding the yolk.
- Remove the saucepan from the heat. Gradually add the freshly grated Parmesan cheese, whisking continuously until the cheese is fully melted and incorporated, creating a smooth, emulsified sauce.
- Add the drained al dente fettuccine directly into the sauce.
- Toss the pasta thoroughly with the sauce until every strand is evenly coated. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water, one at a time, until the desired consistency is achieved.
- Stir in the dried parsley.
- Serve immediately, garnished with additional fresh Parmesan and a crack of black pepper, if desired.
Notes
For an authentic Alfredo, use freshly grated Parmigiano-Reggiano – it melts beautifully and offers superior flavor to pre-grated varieties. When incorporating the egg yolk, ensure your cream mixture isn't boiling; temper the yolk by whisking in a small amount of warm cream first to prevent scrambling, then slowly add it back to the pan. The key to a silky sauce is emulsification; a splash of starchy pasta water added to the sauce helps achieve this, binding the butter, cream, and cheese. Serve immediately, as the sauce can thicken quickly. A pinch of freshly grated nutmeg can elevate the flavor profile, adding a subtle warmth. Ensure pasta is cooked al dente for optimal texture.