Fettuccine Alfredo

  • Prep Time: 0 mins
  • Total Time: 15 mins
  • Servings: 2

    • About This Recipe

    “This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn’t mine, I’ve also included the original poster’s notes and attribution. Yummy stuff!Introduction: This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo’s in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don’t even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo”

    Ingredients

  • 3tablespoonsbutter
  • 1cupheavy whipping cream
  • 2pinchesnutmeg, Ground
  • 1/2 teaspoonblack pepper, Ground
  • 3/4 cupparmigiano-reggiano cheese, grated
  • 1pinchsalt
  • 1lbfettuccine pasta

    • Directions

  • Grate the cheese, black pepperand nutmeg if you need to.
  • Put 4 quarts of water to boil.
  • Cooking: Set small frying pan in mid-high heat.Add the butter and the cream to the frying pan and mix well.
  • Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
  • Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

    • Reviews

  • “I had given this recipe a rating a while back.I just couldn’t believe that someone would rate this one any lower than a five star rating.I always just double the recipe if I want more sauce.It depends on your own taste.I have never been able to find a recipe that had that true Authentic flavor like this recipe.It is soooooooooo good.I have to admit, it’s my family’s favorite dish and is requested all the time.We usually have this one at least once every couple weeks.We love it.Thanks again!!!!!!!!!!!”

  • “Yummers! So simple and so good. I love the numeg and pepper in this and the cheese makes it! Thanks Naomi for sharing. Made for Alphabet Chef Soup Tag.”

  • “We REALLY liked this!Not that stick nasty white sauce you get at resteraunts or in a jar.Thank you!!”

  • “The best!It doesn’t pretend to be healthy, but it’s good! Creamy, not gritty, and doesn’t separate (unless you’re reheating the leftovers)We like to add some chicken and/or ham to it for a little variety. Also, a whole pound of pasta is a *lot* for two people. We use less, but keep the sauce the same.”

  • “I love fettuccine alfredo and I’m always looking for a great recipe and this one is definitely it. I didn’t have any problems preparing this sauce and parmigiano-reggiano definitely makes it what it is. Prior to this recipe I had never heard of using nutmeg but it is definitely not the same without it.”

  • “Extremely creamy, and perfectly rich with a very good peppery taste. And I usually hate pepper. I was afraid it made too little, but once I doled it out it was actually the perfect amount for 4 people (Dad went back for more). I would definitely make it again, it was so easy.”

  • “My husband & I loved this sauce.The flavour is that of an authentic alfredo and I think it’s the nutmeg that gives it the added touch!Also, we did 1.5 the amount ingredients so that we’d have three “servings”.It worked out perfectly.I’m actually a little surprised to see the disppointed posts!We had no problem with the timing, nor with the sauce burning, but you must definitely keep stirring the sauce & you can’t let it sit (as with any cheese sauce).I highly recommend this sauce and it will become our “special” sauce from time to time.(It is a heavy sauce, but most alfredos are!) “

  • “I wanted to love this recipe, I really did!I even doubled the sauce, based on other reviews.Even doubled, there wasn’t enough sauce.I think the sequence listed for preparation may be off… I started boiling the pasta after preparing the sauce, but before adding the cheese, just as the recipe says.Well, even on the lowest heat possible, the sauce cooked down even more, and nearly burned.Overall, it just didn’t taste quite right.One word of advice for anyone planning to make this dish:If you’ve never specifically tried parmigiano-reggiano cheese, go to the deli and try some before making this dish.I didn’t, and learned the hard way that my taste buds no likey!It’s a very, very strong flavor, and not at all like any fettucini alfredo I’ve ever tried.Anyway, this was my second failed attempt at finding a great fettucini alfredo, and my husband finally put his foot down and said we need to stick with the cajun pasta dish I found on this site.Please don’t let my review detract you from trying this dish… just be sure to make sure you like parmigiano-reggiano cheese, plus I’d recommend not only doubling the sauce, but actually adding another 50%.Also, I’d advice cooking the noodles while preparing the sauce, as opposed to letting the sauce sit on the heat for so long.My 3 star rating is NOT based on the flavor, as that’s too personal to rate.My 3 star is based on the fact that I can’t see how the recipe as written can provide enough sauce for 2 people, plus I think the sequence of preparation needs to be tweaked.”

  • “Excellent! This really turned out great, especially with the grilled and flaked salmon I added for my husband. I used a little less pasta than the recipe called for because we prefer a little more sauce. I can’t wait to try this recipe with the Reggiano that I bought from the cheese shop!”

  • “I was disappointed.I will make this recipe again but only with tweaking.There is too much pasta for the amount of sauce, and not enough cheese – the sauce is very bland.Was also VERY greasy.The recipe warns of being heavy, but I was not prepared for the grease dripping out of it.Of course this is a matter of taste.”

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