Fettuccine Alfredo

From America's Test Kitchen Season 6: Classic Italian Dishes

Why this recipe works:

We discovered that fresh pasta was essential as a base for the best fettuccine Alfredo recipe—dried noodles didn't hold on to the sauce. Turning our attention to the sauce, we found that a light hand was called for when adding two of the richer ingredients; just 3/4 cup Parmigiano-Reggiano and… read more

We discovered that fresh pasta was essential as a base for the best fettuccine Alfredo recipe—dried noodles didn't hold on to the sauce. Turning our attention to the sauce, we found that a light hand was called for when adding two of the richer ingredients; just 3/4 cup Parmigiano-Reggiano and 2 tablespoons butter were sufficient to add distinctive flavor without being overwhelming. Our real challenge was managing the heavy cream, which is usually reduced by half, making the sauce unpalatably thick. In our fettuccine Alfredo recipe, we reduce only a cup of the called-for cream, saving ½ cup and adding it, uncooked, at the end.

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Serves 4 to 6 as a first course

Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.

Ingredients

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