Fettuccine Alfredo
Discover the refinement of this Fettuccine Alfredo, an Italian classic that combines the creaminess of crème fraîche with the pronounced character of parmesan. The generous pasta is coated in a smooth and velvety sauce, enhanced with a hint of black pepper. A simple yet elegant dish, ready in under an hour.
🛒 Ingredients
4 servings
- 17.6 oz fettuccine
- 1/2 cup heavy cream or crème fraîche
- 4.2 oz butter
- 4.2 oz grated parmesan cheese
- 1 oz fresh parsley, chopped
- Ground black pepper
- Salt
Watch the original video
Watch on TikTokDirections
- 1
Cook fettuccine according to package directions in a large pot of salted boiling water.
- 2
Pour the heavy cream or crème fraîche and butter into a large skillet over medium heat. Wait for the cream to simmer and the butter to melt completely.
- 3
Stir in the grated parmesan cheese, whisking well. Season with salt and ground black pepper.
- 4
Let the sauce thicken slightly for 2-3 minutes.
- 5
Drain the pasta and add it to the skillet. Gently toss until the fettuccine is well coated with the sauce.
- 6
Serve in bowls and garnish generously with fresh parsley. Serve immediately.
💡 Chef's Tip
For a smooth sauce, ensure all ingredients are at room temperature. Use freshly grated parmesan for better flavor. Avoid boiling the sauce to prevent it from breaking. Reserve some pasta cooking water to thin the sauce if needed.
