EFK Tested
EFK Fettuccine Alfredo
A simple, glossy Alfredo built from butter, Parmigiano-Reggiano, pasta water, and black pepper. It is rich without needing a heavy cream sauce.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4 main-dish or 6 side servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Bring a large pot of water to a boil and salt it moderately. Cook the fettuccine until just shy of al dente. Reserve at least 1 1/2 cups pasta water before draining.
- While the pasta cooks, melt the butter in a wide skillet over low heat with about 1/2 cup hot pasta water and the black pepper, swirling to begin an emulsion.
- Add the drained pasta and toss over low heat until coated. Remove the skillet from the burner.
- Add the Parmesan in several additions, tossing constantly and adding small splashes of hot pasta water until the cheese melts into a smooth, glossy sauce. Do not let the sauce boil after adding the cheese.
- Serve immediately with extra black pepper and optional parsley.
Equipment
BlueStar range
Large pasta pot
Wide skillet
Fine grater or Microplane
Tongs
Food safety & storage
Serve promptly. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat refrigerated leftovers to 165°F; loosen gently with a small splash of water or milk as needed.
View this recipe on the original EFK website ↗