Fettuccine Alfredo Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For homemade pasta (or 400g dried fettuccine):</li><li class="ingredients-single-item">300g "00" flour (or all-purpose flour)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the Alfredo sauce:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">150g Parmigiano-Reggiano, freshly grated (plus extra for serving)</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">Freshly ground black pepper</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">2 tbsp fresh parsley, finely chopped (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pasta machine or pasta roller attachment</li><li class="equipment-single-item">Large, wide non-stick pan</li><li class="equipment-single-item">Microplane or fine grater</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>If making homemade pasta, place flour on a clean work surface and create a well in the center. Crack eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour into eggs, then knead the dough for 8-10 minutes until smooth and elastic. The extended kneading develops the gluten structure needed for perfect pasta texture. Wrap in plastic and rest for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Divide the rested dough into quarters. Working with one piece at a time (keeping others covered), flatten slightly and feed through your pasta machine on its widest setting. Fold into thirds and repeat on the same setting 3-4 times. This lamination process creates strong, even sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Continue rolling the pasta, gradually adjusting to thinner settings until you reach the second-to-last setting (typically #6). You want the sheet thin enough to see your hand through it but not tearing. Cut sheets into 25cm lengths.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Switch to the fettuccine attachment or cut the sheets into 8mm-wide ribbons. Dust with flour to prevent sticking and set aside on a floured surface or hang on a pasta drying rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bring a large pot of water to a rapid boil. Add 1 tablespoon of salt (the water should taste like seawater). If using store-bought pasta, follow package directions. For fresh pasta, it will cook extremely quickly, about 2-3 minutes until al dente.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the water is coming to a boil, prepare your sauce. In a large, wide pan, melt the butter over medium heat. When it's just melted (not browned), add the cream and bring to a gentle simmer. Reduce heat to low and simmer for 2 minutes until slightly thickened. The low temperature prevents the dairy from separating.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the sauce from heat and gradually whisk in the grated Parmigiano-Reggiano, returning to very low heat if needed to melt the cheese. The residual heat should be enough to incorporate the cheese without making it stringy. Add nutmeg and a generous amount of black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the pasta is almost done, reserve 120ml of the starchy pasta cooking water. Drain the pasta but do not rinse it – the starch helps the sauce adhere. Add the drained pasta directly to the sauce pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gently toss the pasta in the sauce using tongs or two spoons, adding small amounts of reserved pasta water as needed to loosen the sauce. The sauce should coat the pasta ribbons completely with a silky, flowing consistency that's neither too thick nor too runny.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately on warmed plates (cold plates will cause the sauce to thicken too quickly). Garnish with additional freshly grated Parmigiano-Reggiano, a twist of black pepper, and a sprinkle of chopped parsley. This classic dish is best enjoyed straight from the kitchen while the sauce is at its perfect consistency.</li></ol>