Fettuccine Alfredo

Ingredients:

For the Pasta:

  • 1 lb fresh fettuccine pasta (you can use high-quality store-bought or make your own)

For the Alfredo Sauce:

  • 1 cup unsalted butter, divided

  • 1 cup heavy cream

  • 1 cup freshly grated Parmesan Reggiano cheese

  • 1 cup freshly grated Pecorino Romano cheese

  • Salt and white pepper to taste

  • Pinch of nutmeg (freshly grated, if possible)

For Garnish:

  • Freshly chopped chives or Italian parsley

  • Extra Parmesan and Pecorino for serving

Instructions:

  1. Prepare the Fresh Fettuccine:

    • If making your own pasta, follow your preferred recipe or use high-quality store-bought fresh fettuccine. Cook the pasta in a large pot of salted boiling water until al dente. Fresh pasta typically cooks faster than dried, so keep an eye on it.

  1. Prepare the Alfredo Sauce:

    • In a large saucepan, melt half of the butter over medium heat.

    • Pour in the heavy cream and bring it to a simmer, but do not let it boil.

    • Gradually whisk in the grated Parmesan and Pecorino cheeses until the sauce is smooth and well combined.

    • Season with salt, white pepper, and a pinch of freshly grated nutmeg.

    • Reduce the heat to low, and continue stirring until the sauce thickens. If it becomes too thick, you can adjust the consistency by adding a bit of pasta cooking water.

  1. Combine Pasta and Sauce:

    • Drain the cooked fettuccine and add it directly to the Alfredo sauce. Toss gently to coat the pasta evenly.

  1. Finish with Butter:

    • Cube the remaining half cup of butter and add it to the pasta. Toss again until the butter melts into the sauce, creating a luxurious and silky texture.

  1. Serve:

    • Plate the Fettuccine Alfredo elegantly on warm plates or in shallow bowls.

    • Garnish with freshly chopped chives or Italian parsley.

  1. Presentation:

    • Present the dish with a generous dusting of extra grated Parmesan and Pecorino at the table.