Fettuccine Alfredo
A classic homemade fettuccine alfredo — butter, heavy cream, freshly grated Romano and Parmesan, melted over low heat and tossed through hot pasta until every strand is glossed in sauce. Thirty minutes, no roux, no flour. Rich enough for company, fast enough for a Tuesday. Adapted from the Allrecipes 'To Die For' version.
Ingredients
- 24 oz dry fettuccine pasta
- 1 cup unsalted butter
- ¾ pint heavy cream (about 1½ cups)
- 1 pinch garlic salt
- to taste salt and freshly ground black pepper
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Method
- 00
Bring a large pot of lightly salted water to a rolling boil. Cook the fettuccine until tender but firm to the bite, about 8 minutes. Reserve a small cup of pasta water, then drain.
- 01
While the pasta cooks, melt the butter with the cream in a large saucepan over low heat. Add the garlic salt, salt, and pepper.
- 02
Raise the heat to medium. Stir in the Romano and Parmesan, a handful at a time, until fully melted and the sauce thickens to coat the back of a spoon.
- 03
Add the drained pasta to the saucepan and toss until every strand is coated. Loosen with a splash of the reserved pasta water if it tightens up. Serve immediately.
Notes from the kitchen
- ·The sauce keeps thickening as it sits. Serve straight from the pan — reheating splits the emulsion.
- ·Romano + Parmesan is the original mix. Pre-grated cheese from a shaker won't melt cleanly; grate fresh from a block.
- ·Salt the pasta water assertively. The sauce itself carries very little seasoning beyond the cheeses.
- ·If the sauce ever breaks, a tablespoon of hot pasta water whisked in usually brings it back together.
