Fettuccini Alfredo Recipe
Parmesan, cream, and white wine sauce
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Fettuccini
In a large pot, bring salted water to a boil. Add fettuccini pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and reserve about 1 cup of pasta water for later use.
Sauce Preparation
- 3
Melt the Butter
In a large skillet over medium heat, melt the unsalted butter until it begins to bubble.
- 4
- 5
Pour in the Wine
Pour in the dry white wine and simmer for about 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- 6
Add Cream and Cheese
Stir in the heavy cream and continue to cook for another 2-3 minutes. Gradually add the grated Parmesan cheese, stirring constantly until fully melted and the sauce becomes creamy.
- 7
Season the Sauce
Add black pepper and grated nutmeg to the sauce, adjust seasoning to taste.
Combine and Serve
- 8
Combine Pasta and Sauce
Add the drained fettuccini pasta to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- 9
Serve
Serve immediately, garnished with additional grated Parmesan and freshly cracked black pepper if desired.
