Classic Fettuccine Alfredo

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Bring a large pot of salted water to a rolling boil.

   Ongeveer 5 min

   Tip van de kok: Adding salt to the pasta water seasons the pasta from within.

2. 2

   Add the fettuccine to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Reserve about 1 cup of the pasta cooking water before draining; it can be used to thin the sauce if needed.

3. 3

   While the pasta cooks, melt the unsalted butter in a large skillet or wide pan over medium-low heat.

   Ongeveer 1 min

   Tip van de kok: A wide pan allows for easier tossing of the pasta with the sauce later.

4. 4

   Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to brown it.

   Ongeveer 1 min

5. 5

   Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.

   Ongeveer 3 min

   Tip van de kok: Do not let the cream come to a rapid boil.

6. 6

   Reduce the heat to low and gradually stir in the finely grated parmesan cheese until it is fully melted and the sauce is smooth.

   Ongeveer 2 min

   Tip van de kok: Stirring slowly helps prevent the cheese from clumping.

7. 7

   Season the sauce with salt and freshly ground black pepper to taste.

   Ongeveer 1 min

   Tip van de kok: Remember that the pasta water was salted, and Parmesan cheese is also salty, so taste before adding too much.

8. 8

   Drain the cooked fettuccine and immediately add it to the skillet with the Alfredo sauce.

9. 9

   Toss the fettuccine gently with tongs until it is evenly coated in the rich sauce.

   Ongeveer 1 min

   Tip van de kok: If the sauce is too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.

10. 10

    Serve hot, garnished with fresh parsley if desired.