Fettuccine Alfredo
ID: 4e60b0c3...
An incredibly rich, creamy, and authentic Italian Fettuccine Alfredo made from scratch. This recipe combines heavy cream, butter, Parmesan, and Romano cheeses with a hint of garlic, onion, white wine, and tempered egg yolks for a velvety, restaurant-quality finish.
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🍳 調理の流れ
Sauté finely minced onion and garlic in olive oil, then melt the unsalted butter. → Season with salt, pepper, a pinch of nutmeg, and reduce with white wine before pouring in the heavy cream. → Boil the fettuccine pasta in salted water until al dente. → Temper the beaten egg yolks and melt the Parmesan and Romano cheeses into the simmering cream sauce. → Toss the hot pasta directly into the sauce, garnish with parsley and extra cheese, and serve.
調理手順
簡単な手順
Sauté finely minced onion and garlic in olive oil, then melt the unsalted butter. → Season with salt, pepper, a pinch of nutmeg, and reduce with white wine before pouring in the heavy cream. → Boil the fettuccine pasta in salted water until al dente. → Temper the beaten egg yolks and melt the Parmesan and Romano cheeses into the simmering cream sauce. → Toss the hot pasta directly into the sauce, garnish with parsley and extra cheese, and serve.
イントロ
An incredibly rich, creamy, and authentic Italian Fettuccine Alfredo made from scratch. This recipe combines heavy cream, butter, Parmesan, and Romano cheeses with a hint of garlic, onion, white wine, and tempered egg yolks for a velvety, restaurant-quality finish.
ステップ 1
Heat a large sauté pan over medium-low heat and coat the bottom with olive oil.
ステップ 2
Add the finely minced onion and garlic to the pan. Sauté past the sweating stage until they are very soft and mushy, letting them slightly sweeten and caramelize.
ステップ 3
Add the cubed unsalted butter to the pan and allow it to melt completely into the olive oil mixture.
ステップ 4
Season the melted butter mixture with about 12 cranks of freshly ground black pepper and 1/2 teaspoon of sea salt.
ステップ 5
Sprinkle a pinch of ground nutmeg into the pan and stir to incorporate.
材料リスト
重要なメモ
Mince the garlic and onion as finely as possible so they dissolve smoothly into the sauce without leaving crunchy pieces.
Be sure to let the white wine bubble and reduce so the raw alcohol evaporates, which prevents curdling when dairy is added.
Stir the cream continuously when adding the egg yolks to temper them safely and achieve a thick, velvety texture without cooking the egg.
Transferring the pasta directly from its cooking water helps carry over starch, which acts as a binder and helps the sauce stick to the noodles.
If your Alfredo sauce becomes too thick, loosen it up with a small splash of the starchy pasta cooking water.
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