Fettucine Alfredo Recipe
fontina, reggiano, black pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettucine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Make the Sauce
In a large skillet over medium heat, melt the butter. Once melted, add the heavy cream and stir to combine. Bring to a gentle simmer.
- 3
Combine Cheese
Gradually add the grated Fontina and Grana Padano cheese to the skillet, stirring constantly until the cheese has melted and the sauce is smooth and creamy.
- 4
Toss with Pasta
Add the drained fettucine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
- 5
Season and Serve
Add freshly ground black pepper and salt to taste. Serve immediately, garnished with additional cheese if desired.