Fettuccine Alfredo Recipe
Fresh Made Fettuccine Served with Alfredo Sauce
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Ingredients
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Pasta
Alfredo Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 3
Roll and Cut the Fettuccine
After resting, divide the dough into four equal parts. Roll out each part using a pasta machine or a rolling pin until thin. Cut into fettuccine strips. Dust with flour to prevent sticking and set aside.
Alfredo Sauce Preparation
- 4
Melt the Butter
In a large saucepan over medium heat, melt the unsalted butter.
- 5
Add Garlic and Cream
Once the butter is melted, add minced garlic and sauté for about 1 minute until fragrant. Then, pour in the heavy cream, stirring to combine.
- 6
Simmer the Sauce
Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly.
- 7
Add Cheese and Seasoning
Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese has melted and the sauce is smooth.
- 8
Finish with Parsley
Remove from heat and stir in chopped parsley for freshness.
Combining and Serving
- 9
Cook the Fettuccine
In a large pot of salted boiling water, add the fresh fettuccine and cook for 2-3 minutes until al dente. Drain the pasta.
- 10
Combine Pasta and Sauce
In a large bowl, combine the drained fettuccine with the Alfredo sauce. Toss gently to coat the pasta evenly with the sauce.
- 11
Serve
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
