Picture of how to make fettuccine alfredo
Quick and easy, super fatty and oh so tasty. Never eat the fast food version again!

I am the biggest Splendid Table fangirl. Recently their email newsletter featured a super simple fettuccine alfredo recipe I just had to try. So here it is, in standard step by step instructa-format - just because I think more people need to know about the goodness of homemade fettuccine alfredo. :D

Step 1: Gather your bits and bobbles!

Picture of Gather your bits and bobbles!
For this recipe, you will need:
  • 1 cup heavy cream
  • 1 pound fettuccine
  • 6 tbs. unsalted butter
  • 2 cups grated parmigiano reggiano cheese
  • salt and pepper to taste

You'll also need a large pot for boiling the pasta, a grater, a strainer, and a large frying or saute pan to toss everything in and melt the butter.
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jessyratfink (author)  LinuxH4x0r6 years ago
It's true - fresh is always nice. I didn't make it myself, but I bought it at a local place. Very good! :D
My mom bought a noodle maker and it is totally worth it. Its easier than you think.
jessyratfink (author)  LinuxH4x0r6 years ago
Ooh! You shoould ask how much it was. I could probably save a little money by making my own. :)
Back about 10 years ago they bought it for about $30. Its a nice little Italian machine that rolls it flat and makes both thin and narrow noodle. Make sure you get a hand cranked one.
If you shop around you should be able to find one for about $50 now

BTW its an "Atlas" made in Italy if that helps
Similar one on amazon
jessyratfink (author)  LinuxH4x0r6 years ago
Might try thrift stores, too! Thanks for the help, and thank your mom too. :D
Doctor What6 years ago
I never knew it was that easy to make! I've got to try this!
caitlinsdad6 years ago
Yum. Take it to the next level by making it "ala carbonara", you add the richness of eggs and bacon to the sauce. I like to add the BAM by throwing on a bunch of chopped parsley to add color and flavor.
Traditional carbonara doesn't have cream - try it without some time. Instead of the cream, add a ladle of the water you used to cook the noodles. It makes it feel much more light and delicate, but still has lots of flavour.... You won't feel quite so guilty over eating it.
It's one of those things, if you indulge, you might as well go all out. I think traditional also is with some real Italian "bacon" like pancetta.
jessyratfink (author)  nathangill6 years ago
Oh, that sounds really nice too. Maybe I'll try this version next time. I'm sure my other would like it. :)
jessyratfink (author)  caitlinsdad6 years ago
I confess I hate eggs. I can't help it! Bacon though, that sounds nice. :D I thought about putting parsley on top, but after having to play food stylist for too long I devoured it instead of making it prettier. I hadn't eaten all day.
jakee1176 years ago
KentsOkay6 years ago
My mouth salivates....
mg0930mg6 years ago
We make this a lot! It is wonderful! Oh by the way. Great job on the feature. Two in one day. AMAZING!
Miss World6 years ago
Yummy! :D I'm soo gonna try this!
zachninme6 years ago
I've never made this working off a recipie, but I've always made the sauce *first* then added the pasta last, even after the cheese. It also lets the cheese melt a little bit more.

Still looks yummy! Where do you get the fresh pasta? Homeade? Store? Majik?

jessyratfink (author)  zachninme6 years ago
I thought that was how it was supposed to go, too... sauce first and then pasta. This way is just as easy, though. So I guess either way works, one is just a little creamier! I got this pasta at a local place, called Lotsa Pasta. They are fancy!
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