One-Pot Classic: Fettuccine Alfredo
Forget roux, stock, separate pans and superfluous spices. One pot, five ingredients and about 30 minutes are all you need to make a cream-based fettuccine Alfredo that your family will rave about. If you want to take this fettuccine Alfredo a step further, you can do that too. Its simplicity lends itself well to variation as a host of secondary ingredients and flavorings, such as fresh herbs, garlic, shrimp and chicken, meld beautifully with the rich, velvety sauce.
Total Time: 30 minutes | Prep Time: 30 minutes | Serves: 4
Ingredients:
- 8 ounces dry fettuccine
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup Parmigiano-Reggiano, freshly grated
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Bring a 3-quart pot of salted water to a boil. Add the fettuccine and cook to al dente, about 8 minutes. Drain the noodles and set them aside.
- Melt the butter in the pot over medium heat. As soon as the butter melts, add the cream.
- Simmer the cream until slightly thickened, about 5 minutes, stirring occasionally. Set the heat to low.
- Stir in the Parmigiano-Reggiano. After the cheese melts, taste it and, if needed, add the kosher salt.
- Stir in the freshly ground black pepper. Return the noodles to the pot and toss to coat. Serve immediately.