We’ve been craving home made Fettuccine Alfredo for a few months now, but I didn’t have a recipe for the Alfredo sauce that I was happy with until I received the KitchenAid Recipe Collections Cookbook. Once I saw their photo and looked at all the ingredients I knew it was worth trying. Making Classic Fettuccine Alfredo is more difficult than it looks. I overcooked my sauce so the cheesy sauce was on the chunkier side instead of creamier side.
12 ounces uncooked fettuccine
2/3 cup whipping cream
6 tablespoons unsalted butter
1/2 teaspoon salt
Generous dash of white pepper (black will do find but white makes the sauce look nicer)
Generous dash of nutmeg (this makes the sauce in my opinion)
1 cup grated Parmesan cheese
1) Cook your fettuccine following the directions on the box (be sure to cook it first and set aside so you can focus on the sauce, the sauce is very delicate and hard to get right the first time).
2) Heat up the cream and the butter in a large sauce pan (the KitchenAid recipe book calls it a large heavy skillet) over medium-low heat. Heat until the butter melts and it becomes bubbly, stirring frequently. Cook and stir for 2 minutes. Stir in salt, white pepper and nutmeg (it helps to have everything ready and pre-measured). Remove from heat. Gradually stir in cheese until well blended and smooth. Return to heat briefly to completely blend cheese, if necessary. (Do not let it become bubbly after adding the cheese or it will become lumpy and tough and your husband will insist that you didn’t add enough cheese)
3) Pour the sauce over pasta. Cook and stir over low heat 2 to 3 minutes or until sauce thickens and pasta is evenly coated.
I may not have gotten the sauce right but it sure did taste really good. I’m going to attempt to make it again, one of my mistakes was the I had asparagus in the oven, and the pasta was done at the same time the sauce was, so the sauce was neglected at a critical time. Ooops, live and learn!