Fettuccine Crema

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Bring a large pot of water to a rolling boil and add the salt for the pasta water.

   Oko 8 min

   Napomena kuhara: Using plenty of water prevents the pasta from sticking together as it cooks.

2. 2

   Add the fettuccine to the boiling water and cook according to package instructions until al dente.

   Oko 10 min

   Napomena kuhara: Stir the pasta occasionally during the first minute of cooking to prevent clumping.

3. 3

   Before draining the pasta, carefully scoop out and reserve some of the starchy cooking water, then set it aside.

   Napomena kuhara: This starchy water is key to adjusting the sauce consistency later.

4. 4

   Drain the pasta in a colander and set aside.

   Oko 1 min

5. 5

   Return the empty pot to the stove over medium-low heat and add the butter, allowing it to melt completely.

   Oko 1 min

6. 6

   Add the softened cream cheese to the pot and whisk vigorously until it melts into the butter, forming a mostly smooth paste.

   Oko 2 min

   Napomena kuhara: Using softened cream cheese helps it melt more quickly and evenly.

7. 7

   Slowly pour in the heavy cream while continuing to whisk until the sauce is smooth and uniform.

   Oko 1 min

8. 8

   Stir in the grated Parmesan cheese, salt, and black pepper. Continue whisking until the cheese is fully melted.

   Oko 1 min

9. 9

   Return the cooked fettuccine to the pot with the sauce. Use tongs to toss everything together until the pasta is well-coated.

   Oko 1 min

10. 10

    If the sauce seems too thick, add a small splash of the reserved pasta water and stir until it reaches your desired consistency.

    Napomena kuhara: Add the pasta water gradually, as you may not need all of it.

11. 11

    Serve immediately, garnishing with fresh parsley if desired.