Fettuccine Alfredo is essentially glorified mac and cheese (or more accurately, mac and cheese is a less glamorous fettuccine alfredo). I had a craving for some fettuccine alfredo on one of the multiple snow days we just saw in Philadelphia, and luckily I had everything on hand to make this ultimate comfort food, so it’s about time I shared a recipe for easy fettuccine alfredo!
This recipe for easy fettuccine alfredo uses just 9 ingredients, including salt and pepper. It doesn’t exactly reheat well though, so it’s not the best make ahead meal, but I have a good feeling it will be polished off in no time!
Ingredients (serves 4):
- 1 (16 oz) box fettuccine
- salt, to taste
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced or pressed
- 1 egg yolk
- 1 1/2 cups heavy cream
- 8 oz Parmigiano Reggiano, freshly grated
- ground pepper, to taste
- fresh parsley, chopped, for garnish
Instructions:
Bring a large pot of water to a boil. When boiling, season generously with salt, and bring back to a boil. Add the fettuccine and cook according to package directions for al dente (mine was about 12 minutes).
While the pasta cooks, add the butter to a large pan over medium heat.
When the butter is melted, add in the garlic and cook for about 2 minutes, being careful not to burn the garlic (you may need to turn your stove down to medium low).
While the garlic cooks, measure out your heavy cream and add in the egg yolk. Stir until well combined, then add the cream- yolk mixture to the garlic and butter, whisking to combine.
Whisk occasionally while waiting for your pasta to finish cooking. Be sure to not bring to a boil (you may need to lower the heat even more). Season with salt and pepper.
Meanwhile, grate your Parmigiano Reggiano.
When the pasta is done cooking, reserve about 1 cup of the cooking water before draining the pasta.
Add the drained fettuccine to the sauce, tossing to combine as you add it in.
Next, sprinkle the pasta mixture with the grated Parmigiano Reggiano, adding it little by little, and continuing to toss the pasta to combine.
If the mixture seems a bit too thick, add some of the reserved cooking water to the mixture (start with a tablespoon or two at first and add more if needed).
Divide among 4 bowls and top with a bit more pepper and some freshly chopped parsley.
Easy right? The sauce becomes nice and silky and sticks to the fettuccine, so every bite has cheesy goodness.
The simplicity of the dish allows you to really taste the flavor of the Parmigiano Reggiano (I strongly suggest going for the real thing rather than Parmesan, which tends to have a more muted flavor). If you’re craving other simple Italian pasta dishes, I have a few others for you to try out, like this Spaghetti Alla Carbonara, or this Cacio e Pepe.
Ingredients
- 1 (16 oz) box fettuccine
- salt, to taste
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced or pressed
- 1 egg yolk
- 1 1/2 cups heavy cream
- 8 oz Parmigiano Reggiano, freshly grated
- ground pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of water to a boil. When boiling, season generously with salt, and bring back to a boil. Add the fettuccine and cook according to package directions for al dente (mine was about 12 minutes).
- While the pasta cooks, add the butter to a large pan over medium heat.
- When the butter is melted, add in the garlic and cook for about 2 minutes, being careful not to burn the garlic (you may need to turn your stove down to medium low).
- While the garlic cooks, measure out your heavy cream and add in the egg yolk. Stir until well combined, then add the cream- yolk mixture to the garlic and butter, whisking to combine.
- Whisk occasionally while waiting for your pasta to finish cooking. Be sure to not bring to a boil (you may need to lower the heat even more). Season with salt and pepper.
- Meanwhile, grate your Parmigiano Reggiano.
- When the pasta is done cooking, reserve about 1 cup of the cooking water before draining the pasta.
- Add the drained fettuccine to the sauce, tossing to combine as you add it in.
- Next, sprinkle the pasta mixture with the grated Parmigiano Reggiano, adding it little by little, and continuing to toss the pasta to combine.
- If the mixture seems a bit too thick, add some of the reserved cooking water to the mixture (start with a tablespoon or two at first and add more if needed).
- Divide among 4 bowls and top with a bit more pepper and some freshly chopped parsley.
What do you think?