Fettuccine Alfredo Recipe

Fettuccine Alfredo Directions

1. 1

   Make the Pasta

   In a large bowl, mix the flour and salt. Make a well in the center, crack the eggs into the well, and gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10-15 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into fettuccine strips. Dust with flour to prevent sticking.

3. 3

   Cook the Fettuccine

   Bring a large pot of salted water to a boil. Add the fresh fettuccine and cook for 2-3 minutes or until al dente. Reserve 1 cup of pasta water and then drain the pasta.

4. 4

   Prepare the Alfredo Sauce

   In a large skillet over medium heat, combine the heavy cream and half of the grated Parmigiano Reggiano. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-5 minutes. Add black pepper to taste.

5. 5

   Combine Pasta and Sauce

   Add the cooked fettuccine to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6. 6

   Serve

   Plate the fettuccine alfredo and sprinkle the remaining Parmigiano Reggiano on top. Garnish with chopped parsley and serve immediately.