Fettuccine w/ Cream and Butter Sauce

all'Alfredo

By: Daniel Lucas

Dish: Pasta
Season: Winter
Source: Marcella Hazan
Servings: 2
Need help? Read the guide

Ingredients

  • ~ 10 oz freshly made fettuccine
  • 3/4 cup heavy cream
  • 4 tbsp. high-quality butter
  • 1/3 cup Parmigiano Reggiano, grated
  • whole nutmeg, grated
  • semolina flour
  • salt
  • pepper

I deliberately designed this recipe for 2 servings because if I make any more I will invariably eat every last bite, no matter how much I make. With that said, feel free to scale it up at your own risk. The combination of nutmeg and black pepper is truly magical and this dish is its most illuminating stage. Adding the semolina flour will add additional starch to the pasta water, which will, in turn, make the sauce extra creamy.

Method

  1. Bring a large pot of water to a boil with 1 tbsp. of semolina flour and 2 tbsp of salt.
  2. Add the butter to a large pan with 1/2 cup of the heavy cream. Set the remaining cream aside.
  3. Cook until the butter is melted and the mixture begins to thicken. Remove from heat just before it starts to simmer and set aside.
  4. Cook the fresh fettuccini for ~3-4 mins, or until slightly undercooked.
  5. Put the cream sauce back over low heat.
  6. Set aside 1 cup of the pasta water then drain the pasta. Do not rinse.
  7. Add the cooked pasta to the pre-cooked cream sauce and add 1/2 cup fresh cream, 2 tbsp of starchy pasta water, Parmigiano-Reggiano, nutmeg, and black pepper.
  8. Toss thoroughly over low heat until the sauce forms and the pasta is well covered.
  9. Serve immediately, top with additional cheese, pepper, and nutmeg.

Wine Paring

Mylan Wines

Viognier

A medium-bodied white wine with moderate acidity and a butter-pear finish

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Fettuccine w/ Cream and Butter Sauce

all'Alfredo

By: Daniel Lucas

I deliberately designed this recipe for 2 servings because if I make any more I will invariably eat every last bite, no matter how much I make. With that said, feel free to scale it up at your own risk. The combination of nutmeg and black pepper is truly magical and this dish is its most illuminating stage. Adding the semolina flour will add additional starch to the pasta water, which will, in turn, make the sauce extra creamy.

Method

  1. Bring a large pot of water to a boil with 1 tbsp. of semolina flour and 2 tbsp of salt.
  2. Add the butter to a large pan with 1/2 cup of the heavy cream. Set the remaining cream aside.
  3. Cook until the butter is melted and the mixture begins to thicken. Remove from heat just before it starts to simmer and set aside.
  4. Cook the fresh fettuccini for ~3-4 mins, or until slightly undercooked.
  5. Put the cream sauce back over low heat.
  6. Set aside 1 cup of the pasta water then drain the pasta. Do not rinse.
  7. Add the cooked pasta to the pre-cooked cream sauce and add 1/2 cup fresh cream, 2 tbsp of starchy pasta water, Parmigiano-Reggiano, nutmeg, and black pepper.
  8. Toss thoroughly over low heat until the sauce forms and the pasta is well covered.
  9. Serve immediately, top with additional cheese, pepper, and nutmeg.

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