Meal Type:

Prep Time: 10 min.

Cooking Time: 30 min.

Total Time: 40 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: Italian

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Steve S. - See All My Recipes

Collection: Valentine's Day

Date Added: January 24, 2010

This way of making home made alfredo for fettuccini is not the normal way, but I find its makes better alfredo than some restaurants.

1. Bring water to boil, throw in pasta when boiling. Cook pasta just shy of all dente, and reserve a 1/4 cup of water before draining.

2. While the water comes to boil, in another saucepan, take 1 cup of cream, the butter, and bring to simmer over medium heat. Reduce heat to low, and simmer for about 12-15 minutes, until it reduced to about 2/3 cup.

3. Off heat, add the 1/2 cup of cream, salt, and pepper to the sauce. Return the cream mixture to a simmer over medium high heat, then reduce to low heat.

4. Add in pasta, cheese and nutmeg to the cream mixture. Cook over the low heat, tossing the pasta to combine and coat the pasta. Cook until the cheese is melted and the pasta is all dente, approx. 1 to 2 minutes. Add in the reserved 1/4 cup of pasta water. The sauce will look really thin, keep it on the low heat until it thickens, tossing the pasta so it doesn't burn.

5. Serve into WARM serving bowls, then serve immediately. If you put the pasta in to cold bowls, the sauce will congeal and not keep creamy.

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Dietary Notes:

This Fettuccini Alfredo recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.

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