Buttery Rich, with rounded Flavors and exaggerated Creaminess that will have you licking your lips with this Fettuccine Alfredo dish. Al Dente Fettuccine is carried over from the Pot of Salt Water into the Sauce pan of Alfredo Sauce, with Parmigiano Reggiano and mixed well to finish. Set aside to let cool for 5 minutes, so the sauce can thicken a bit. Mixed again before serving.
Servings: 4 portions
Equipment
- 1 Pasta Pot
- 1 Deep Sauce Pan
- 1 Pair of Tongs
- 1 Digital Scale
- 1 Fine Grater & Bowl for the Parmigiano Reggiano
- 1 Larger Bowl for the Alfredo Sauce
- 1 Tall Glass To weigh the Pasta
- 1 Steel Whisk
Ingredients
- 400 g Fettuccine
- 16 C Water
- 2 Tbl Sea Salt
Alfredo Sauce
- 1 1/2 C Water
- 1 C 10 % Cream
- 100 g Butter - not margarine
- 100 g Parmigiano Reggiano
- 2 Tbl Flour
- 1/2 tsp Butter Popcorn Seasoning
- 1/4 tsp Cream of Tartar, Garlic Powder & Onion Powder - each
- 1/8 tsp White Pepper
Instructions
- Weigh out the Pasta to set aside and fill the Pasta Pot up with Water and Sea Salt. Bring to a boil on the back burner. Combine all the ingredients for the Alfredo Sauce into a large Bowl except for the Cheese and whisk. Finely grate the Parmigiano Reggiano into a Bowl and set aside for now.
- Once the water is boiling, place the Fettuccine in and start the Alfredo Sauce by emptying the Bowl of Alfredo Sauce into a large Saucepan and heating up over medium heat. Whisk frequently and continue to do so as the Pasta Boils for 13–15 minutes, or until Al Dente.
- Scoop the Fettuccine out of the Pot with Tongs and go directly into the simmering Alfredo Sauce, carrying over some pasta water. Add the Cheese and Mix well with the Tongs and finish coking for about 3–5 minutes while frequently mixing it around.
- Set aside for 5 minutes to cool slightly, which will give the sauce time to thicken a bit more. Right before serving, a bit of still hot Pasta Water can be added to adjust for consistency if needed. Give the Pasta another mix before plating and serving right away.
Notes
If adding in other ingredients such as diced Chicken or Broccoli. These can be boiled in the Salted Pasta Water. Boil the diced Chicken for 3 minutes, then add the Broccoli and boil another 3 minutes. Scoop out and set aside. Then add the Fettuccine and start the Alfredo Sauce.
If adding in Bacon, Pan Fry chopped Bacon over medium heat until crisp. Strain out the Bacon Grease to save for other recipes and leave the Bacon in the pan or set it aside to add back in later on. Then add the Fettuccine to the Pot of Salted Water and start the Alfredo Sauce.