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Alfredo Bertolani Recipe

Inspired by Nola
Time30m
Serves4

Make Alfredo Bertolani Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

Alfredo Bertolani Sauce

Method

Pasta

1

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water.

2

Add 12 oz fettuccine and cook according to package instructions until al dente (typically 8–10 minutes for dried, 2–3 minutes for fresh). Stir occasionally to prevent sticking.

3

Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta and set aside.

Alfredo Bertolani Sauce

4

Infuse butter

In a wide, heavy skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

5

Add cream and milk

Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat to medium and bring the mixture to a gentle simmer (do not boil). Stir frequently to combine with the melted butter and garlic.

6

Season and thicken

Add 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg. Let the mixture simmer gently for 3–4 minutes until slightly reduced and coats the back of a spoon.

7

Incorporate cheeses

Reduce heat to low. Gradually add 1.5 cups grated Parmigiano-Reggiano and 1/2 cup grated Pecorino Romano in small handfuls, stirring constantly to melt and create a smooth emulsion. Keep the sauce just warm — avoid boiling once cheese is added to prevent graininess.

8

Adjust consistency

If the sauce seems too thick, stir in up to 1/2 to 1 cup reserved pasta cooking water a few tablespoons at a time until it reaches a silky, clingy consistency that will coat the fettuccine.

9

Combine pasta and sauce

Add the drained fettuccine directly to the skillet with the sauce. Toss and gently toss with tongs or two forks for 1–2 minutes so the pasta absorbs sauce and the starch helps bind it. If needed, add a splash more reserved pasta water to loosen.

10

Finish

Turn off the heat. Drizzle 1 teaspoon extra-virgin olive oil (optional) and toss. Taste and adjust seasoning with additional salt or pepper if required.

11

Serve immediately, garnished with 2 tablespoons chopped fresh parsley and extra grated Parmigiano-Reggiano at the table.