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5-Minute Fettuccine Alfredo

Fettuccine Alfredo
TODAY
Cook Time:
5 mins
Prep Time:
5 mins
Servings:
4
RATE THIS RECIPE
(67)

Chef notes

As with most sauces originating from Italy, the early version of what we call an Alfredo sauce, is not what we Americans are accustomed to. A twist on cacio e pepe (starch water, pecorino and pepper), the authentic-ish version of Alfredo, called fettuccine al burro (with butter) is made with a generous portion of butter melted with Parmesan.

Where the version made with cream originated is not entirely certain. My guess is that, like with carbonara, some American just added a ton of cream to make it even more unhealthy.

Now, while I'll throw a hissy fit if my carbonara is thickened with cream instead of eggs, I like my Alfredo swimming in thick, velvety cream sauce. I would normally reduce the cream for 40 minutes or so to get the right consistency, but I either grew lazier or smarter, and now use a little flour to speed the process. This sauce really does come together in minutes, but unfortunately, I can’t make the pasta cook sooner!

Technique Tip: Use reserved pasta water to control the creaminess of the sauce.

Swap Option: Use Parmigiano-Reggiano instead of pecorino for a twist. Be sure to adjust the seasoning.

Ingredients

  • 12 ounces spinach fettuccine, cooked just short of al dente in salted water; reserve 1 cup of pasta water
  • 3/4 cup pecorino cheese, grated, plus more for garnish
  • 2 tablespoons flour
  • Salt, to taste, if necessary
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • cups heavy cream

Preparation

1.

In a small bowl, mix the cheese, flour and pepper.

2.

Add the heavy cream to a high-sided skillet and bring to a gentle simmer, over medium-high heat.

3.

Add the cheese mixture and whisk to combine.

4.

Allow the cream to return to a simmer and cook for 2 minutes, stirring constantly.

5.

Season with salt, as needed.

6.

Add the cooked fettuccine to the sauce and toss to combine.

7.

Add reserved pasta water, as needed, until you achieve a creamy, velvety sauce.

8.

Serve immediately with a some grated pecorino and freshly ground pepper.