A simple and delicious Fettuccine Alfredo is just moments away from your table. This recipe (with a few modifications of my own) comes from America’s Test Kitchen.

Tip #1: Use fresh pasta whenever possible. There are so few ingredients, the fresher they are the better.

Tip #2: Always heat your pasta bowls/plates. Cold serving bowls can ruin your dish.

 

 

  • 1 ½ cups heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon ground black pepper
  • 9 ounces fresh fettuccine
  • 3/4 cups Parmesan cheese, grated
  • 2 tablespoons chopped parsley

 

1. Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.

 

2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.

 

3. Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and parsley to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water (quickly wipe out excess water so as not to water down sauce); divide pasta among bowls. Serve immediately.