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Giada De Laurentiis Fettuccine Alfredo

Giada De Laurentiis Fettuccine Alfredo - recipe card
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This velvety, restaurant-quality Fettuccine Alfredo features a rich, silky sauce that clings perfectly to every strand of pasta. Made with real Parmigiano-Reggiano and butter, the sauce is an emulsion of cream and pasta water that delivers a luxurious mouthfeel.

Ingredients

Scale
  • 1 pound dried fettuccine pasta
  • 1/2 cup (1 stick) unsalted butter, cut into 1-tablespoon pieces
  • 1 1/2 cups heavy cream
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper, plus more for garnish
  • 3/4 cup reserved pasta cooking water, as needed

Instructions

  1. Bring a large pot of generously salted water (about 1 tablespoon salt per 4 quarts water) to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes. The pasta should be tender but still firm to the bite, as it will continue to cook slightly in the sauce.
  2. While the pasta cooks, prepare the sauce. In a large, wide skillet or sauté pan, melt the butter over medium heat, tilting the pan to coat the surface. Once the butter has melted and begins to foam gently (but does not brown), pour in the heavy cream. Whisk continuously as the cream heats to bring the mixture to a gentle simmer; tiny bubbles will form around the edges of the pan. Do not let it boil vigorously, as this can cause the cream to separate.
  3. Reduce the heat to low and let the cream mixture simmer gently for 2-3 minutes, whisking occasionally, until it has thickened slightly and coats the back of a spoon. This brief reduction concentrates the cream and ensures a velvety texture that will cling to the pasta.
  4. Just before draining the pasta, reserve 1 cup of the starchy pasta cooking water with a heatproof measuring cup. Drain the fettuccine in a colander, but do not rinse — the starch on the pasta helps the sauce adhere.
  5. Add the drained, hot fettuccine directly to the skillet with the cream mixture. Toss the pasta using tongs for 30 seconds, allowing the noodles to absorb some of the liquid. The residual heat from the pasta will help the sauce blend smoothly.
  6. Sprinkle the grated Parmigiano-Reggiano and the salt and pepper over the pasta. Toss vigorously with the tongs for 1-2 minutes, adding reserved pasta water 1/4 cup at a time, as needed, to loosen the sauce and create a smooth, creamy emulsion. The final consistency should be silky and just thick enough to coat each strand without being gluey.
  7. Taste the fettuccine and adjust seasoning with more salt or pepper if needed. The sauce should be rich and savory, with the sharpness of the Parmesan balancing the cream. If the sauce becomes too thick upon resting, stir in an additional tablespoon or two of pasta water before serving.
  8. Serve immediately in warmed bowls. Garnish with an extra sprinkle of Parmigiano-Reggiano and a crack of black pepper. This dish does not reheat well, so enjoy it fresh for the best texture.

Notes

This Fettuccine Alfredo is best served immediately, as the sauce will continue to thicken upon standing. For leftover sauce (if separated from pasta), whisk in a splash of warm pasta water or milk over low heat to re-emulsify. Refrigerate any leftover pasta and sauce separately in airtight containers for up to 2 days. To reheat, return the pasta to a skillet over medium-low heat with 1-2 tablespoons of reserved pasta water or milk; toss gently for 1-2 minutes until hot and creamy. Do not microwave, as it can break the sauce. The sauce cannot be frozen.

Nutrition

Keywords: Fettuccine Alfredo, Giada De Laurentiis Alfredo sauce, creamy pasta, Italian pasta, butter and Parmesan, homemade alfredo, quick pasta dinner, comfort food, classic fettuccine, Parmigiano-Reggiano

Find it online: https://giadacooks.com/giada-de-laurentiis-fettuccine-alfredo/