Modern Fettuccine Alfredo
Ingredients
- 1 to 2 Lb Fettuccine (preferably fresh)
- 2 Tbsp Chopped Fresh Shallot
- 2 Tbsp Chopped Fresh Garlic
- 1/2 tsp Ground Nutmeg
- 2 Cup Heavy Cream (preferably 40% fat, but, 36 will do)
- 1/2 Cup White Wine
- 2 Cups Fresh Grated or Shredded Parmesan cheese (Plus extra for garnish)
- olive oil for cooking
- Kosher or Sea Salt and Fresh Ground black pepper to taste
- chopped parsley and basil for garnish.
Instructions
- Boil water in a pot with salt. When the water is at a rolling boil. Add in the Fettuccine at about the same time you start the sauce. Cook according to manufacturers recommendations. If you make fresh pasta, it should take about 8 to 10 minutes. Drain well.
- Heat a little olive oil in a large saute with high sides over medium high heat until it moves freely. Saute the shallot and garlic until translucent. Add in the wine and cook down until it is almost all evaporated.
- Add in the cream and bring to a boil, stirring to keep from sticking. Turn the heat down a little and allow the cream to thicken a bit. Then stir in the cheese and seasonings.
- Toss the pasta in the sauce, twirl it with tongs or forks to coat evenly. Toss in some basil and parsley or sprinkle it on top to garnish. Serve immediately.
Notes
If you time it right, the sauce and pasta should finish about the same time. If the pasta is done a little ahead, no problem, the hot sauce will penetrate the pasta.
Fresh pasta is usually more dense than dry pasta since it has more moisture in it. Thus, you will need a heavier portion to get the same volume as dry pasta. So, if you would use a 4 ounce portion of dry, you would use 6 to 8 ounces of fresh or frozen. Hence the variation in the recipe above.
Feel free to add in your favorite proteins and/or vegetables for a wider variety of textures and colors in the dish.