Fettuccine Alfredo

5

Ingredients:

  • 250 g fettuccine pasta

  • 2 tbsp butter

  • 1 cup crème fraîche

  • 1/2 cup grated Parmesan cheese

  • 2 cloves garlic (minced)

  • Salt and black pepper (to taste)

  • 1/4 cup pasta cooking water

  • Fresh parsley (optional, for garnish)

Instructions:

  1. Cook the pasta: Boil fettuccine in salted water according to package instructions. Reserve 1/4 cup pasta water, then drain.

  2. Make the sauce: In a pan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute.

  3. Add crème fraîche: Stir in crème fraîche and cook gently for 2–3 minutes until smooth.

  4. Mix cheese: Add Parmesan cheese and stir until melted and creamy. Season with salt and pepper.

  5. Combine pasta and sauce: Add cooked pasta to the pan. Toss well, adding reserved pasta water little by little to loosen the sauce.

  6. Serve: Plate the pasta and garnish with parsley and extra Parmesan if desired.

More Tips:

  • Use fresh pasta if possible: Fresh fettuccine cooks faster and absorbs the sauce better.

  • Don’t overheat the sauce: Cook crème fraîche on low heat to prevent splitting.

  • Add cheese gradually: Stir Parmesan in small amounts for a smooth, lump-free sauce.

  • Season pasta water well: Salty water improves the overall flavor of the dish.

  • Add protein: Grilled chicken, shrimp, or mushrooms pair very well with Alfredo sauce.

  • Use freshly grated Parmesan: It melts better than pre-packaged cheese.

  • Finish with a splash of pasta water: This makes the sauce silky and helps it cling to the pasta.

  • Serve immediately: Alfredo sauce thickens as it cools, so enjoy it hot.

  • Add a pinch of nutmeg or chili flakes: For a subtle extra flavor.

Cooking time: ~20 minutes
Serves: 2–3 people