Restaurants›Middendorf's Manchac›Fettuccine Frenzy Recipe

Fettuccine Frenzy Recipe

Inspired by Middendorf's Manchac
Time30m
Serves4

Fettuccine with Alfredo Sauce

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Ingredients

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Pasta

Alfredo Sauce

Finishing & Garnish

Method

Pasta

1

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package instructions until just al dente (usually 8–12 minutes for dry, 2–4 minutes for fresh). Stir occasionally to prevent sticking.

2

Before draining, scoop out 1 cup of the starchy pasta cooking water and set aside. Drain the pasta in a colander and return to the pot or a warm bowl.

Alfredo Sauce

3

Melt butter and sauté garlic

In a large skillet or sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

4

Make a light roux

Sprinkle 1 teaspoon all-purpose flour into the butter-garlic mixture and whisk for 30 seconds to cook the raw flour taste. This helps thicken the sauce slightly and stabilizes the cream.

5

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup heavy cream. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently so it doesn’t scorch. Simmer 3–4 minutes until it thickens slightly and coats the back of a spoon.

6

Incorporate cheese and season

Lower heat to low. Whisk in 1.5 cups freshly grated Parmesan cheese a handful at a time until melted and smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg if using. Taste and adjust seasoning.

7

Adjust texture

If the sauce is too thick, whisk in up to 1 cup reserved pasta cooking water, a few tablespoons at a time, until the sauce reaches a silky, clingy consistency that will coat the fettuccine. Keep the sauce warm over very low heat but do not boil after adding cheese.

Combine & Finish

8

Toss pasta with sauce

Add the drained fettuccine to the skillet with the Alfredo sauce (or pour the sauce over the pasta in the pot). Toss gently with tongs or two forks to fully coat the pasta. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to loosen and make the sauce silky.

9

Garnish and serve

Turn off the heat, fold in 2 tablespoons chopped fresh parsley and a squeeze of lemon if using for brightness. Divide into 4 bowls, sprinkle with 1/4 cup extra grated Parmesan, and finish with an extra crack of black pepper. Serve immediately.