Fresh homemade egg noodles tossed with a thick, creamy sauce and a hint of nutmeg come together in this recipe to create one of our favorite dishes to serve at dinner parties. This recipe can be doubled, but it does not keep well as leftovers. Make enough to serve you and your guests and enjoy. Our apologies to anyone with lactose intolerance.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Pasta
454g / 1 pound fettuccine
Make homemade fettuccine or prepare store bought according to package directions and reserve.
4 ½ quarts water
Bring 4 ½ quarts water to rolling boil, covered, in large stockpot or Dutch oven.
Once water is boiling, use a soup ladle to put about ½ cup of hot water into each serving bowl that you plan on using. This will warm the bowls, which helps prevent the alfredo sauce from separating when served.
Sauce
1 ⅓ cups heavy cream
4 tablespoons unsalted butter
While water comes to boil, bring heavy cream and butter to simmer in large saucepan over medium heat. Reduce heat to low and simmer gently until mixture reduces to 1 cup, about 12 to 15 minutes.
⅓ cup heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
Off heat, stir in remaining ⅓ cup cream, ½ teaspoon salt, and pepper.
Add 1 tablespoon of salt and pasta to boiling water. Cook pasta until just shy of al dente as the pasta will cook an additional minute or two in the sauce.
Reserve ¼ cup pasta cooking water, then drain pasta.
1 cup Parmesan cheese, grated
1/8 teaspoon fresh grated nutmeg
Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes.
Stir in reserved pasta cooking water. The sauce may seem thin but will gradually thicken as pasta is served and eaten. Working quickly, empty the serving bowls that you warmed with boiling water and even divide the pasta among them. Serve immediately as this dish does not hold or reheat very well.
From MakeBetterFood.com. . (makebetterfood.com/recipes/fettuccine-alfredo/). Adapted from Cook's Illustrated. September 2005.
Make homemade fettuccine or prepare store bought according to package directions and reserve.
Bring 4 ½ quarts water to rolling boil, covered, in large stockpot or Dutch oven.
Once water is boiling, use a soup ladle to put about ½ cup of hot water into each serving bowl that you plan on using. This will warm the bowls, which helps prevent the alfredo sauce from separating when served.
While water comes to boil, bring heavy cream and butter to simmer in large saucepan over medium heat. Reduce heat to low and simmer gently until mixture reduces to 1 cup, about 12 to 15 minutes.
Off heat, stir in remaining ⅓ cup cream, ½ teaspoon salt, and pepper.
Add 1 tablespoon of salt and pasta to boiling water. Cook pasta until just shy of al dente as the pasta will cook an additional minute or two in the sauce.
Reserve ¼ cup pasta cooking water, then drain pasta.
Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes.
Stir in reserved pasta cooking water. The sauce may seem thin but will gradually thicken as pasta is served and eaten. Working quickly, empty the serving bowls that you warmed with boiling water and even divide the pasta among them. Serve immediately as this dish does not hold or reheat very well.
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