We don’t have it often, but when we do, Simple Classic Fettuccine Alfredo is our celebration food of choice!
Does this happen in your family, too? Birthdays become birthweeks? My best guy’s birthday was April 1st, and he and I spent it in Lake Placid. We punctuated the day with an amazing meal at one of our favorite restaurants in the village (which proved to be very inspirational…news to follow!), and when we returned home, it was on to round two with Nick and Lucy.
Fettuccine Alfredo tends to be a dish that we’ll splurge on for special occasions and usually it’s when we dine out.
I had the idea to make an Alfredo sauce when I realized that Party #2 would be happening on a weeknight due to the kids’ schedules. This meant one thing—–>simple and delicious (I guess that’s two things) were in order.
Fettuccine Alfredo was the answer.
Dom came home early from work and we got the party started. A little Chianti, some Italian instrumental, a lit candle, and a few hands of cards which he proceeded to kill me in.
By the time the kids got home, there was nothing left to do but heat up the polpette, slice the Italian bread, dress the salad and serve the fettuccine.
Though our songbird from the west coast couldn’t join – it was a very special evening.
How simple are the ingredients for Classic Fettuccine Alfredo?
- heavy cream
- salt and pepper
- flat-leaf parsley
If I were to give you two tips, it would be these:
- Make sure the fettuccine is cooked perfectly al dente! Al dente pasta will feel firm to the bite…not crunchy, not mushy! Getting the timing right may take some practice, but you’ll get there! And it’s worth it! It’s always a little less time than the package calls for.
- Cook the Alfredo sauce over medium-low heat, stirring constantly. At about the 10 minute mark it will have thickened to a perfect texture.
So if you have a special day coming up…or you just want to make Monday memorable, this is the dish for you!
- 8 Tbsp. butter, cut in large cubes
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1½ cups grated Parmigiano-Reggiano, divided
- 1 lb. fettuccine pasta
- Chopped flat-leaf parsley
- In a medium-sized heavy skillet, over medium-low heat, melt butter.
- Next, add the heavy cream and salt and pepper.
- Bring sauce to a simmer, stirring constantly, until thickened, about 10 minutes.
- Remove from heat but keep warm. (Cover)
- In the meantime, cook fettuccine according to package directions to al dente.
- Reserving ½ cup pasta water, add 1¼ cups of grated Parmigiano and the pasta to the sauce.
- Toss the mixture well.
- If sauce is sticky, add little bits of pasta water until desired consistency.
- Serve with chopped parsley, a good grind of black pepper and a sprinkle more of Parmigiano.