Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.
12 ounces fettuccine or other long pasta
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.
Recipe by Carla Lalli Music Photograph by Michael Graydon & Nikole Herriott
– – via another favorite places, besides Bon Appétit… #Food52!
Photo by James Ransom
And YES , I repeat this one because it is a favorite of mine & Lily’s! YUMMO!
Author Notes: The bones of this recipe come from Saveur, because it is the simplest, purest version I’ve found yet. Feel free to go off the hip on cheese and butter amounts—most of this dish can just be cooked to taste. You can even—gasp—use another type of pasta if you wish. —Kenzi Wilbur
1 pound fettuccine (I use dried)
1 3/4 cups grated Parmesan cheese
2 tablespoons butter
Black pepper, to taste
Parsley for serving (optional)
Bring cream to a scant boil in a high-sided skillet or pot. Turn town to a simmer, and reduce by about half.Cook pasta to al dente in a large pot of salted water, then drain and add to the reduced cream. Add cheese, butter, and black pepper to taste. Toss until everything is well-combined. Serve with parsley if you wish.
“This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it’s quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you’ll have a hearty dinner on the table in no time!” — Martha Stewart
1 pound chicken■
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine
Cut chicken in strips. Season with salt and white pepper and saute in butter.■
Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
Toss pasta with sauce and serve with extra Parmesan.
■ You can cook the chicken any way you like. Try grilling it, baking, it, or poaching it in chicken stock.
Or even use a rotisserie chicken from Deli 😉
If you prefer to mingle the flavors, leave it in the pan as you cook the sauce.