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Michael Symon's Fettuccine Alfredo

Fetucini Alfredo Michael Simon
Creamy Italian Pasta
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
A simple preparation of melted butter and cheese delivers intense flavor.
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ingredients
  • 1 1/2 pounds Dried Fettuccine
  • 1 stick Butter (unsalted)
  • 1 large Shallot (finely minced)
  • 1 cup Parmigiano-Reggiano (freshly grated; plus more for garnish)
  • 1/3 cup Parsley (chopped; plus more for garnish)
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 pounds Dried Fettuccine
    Bring a large pot of salted water to a boil and cook pasta one minute less than the package instructions.
  • 2
    Olive Oil
    1 large Shallot (finely minced)
    1 stick Butter (unsalted)
    1/3 cup Parsley (chopped; plus more for garnish)
    Place a large saute pan over medium heat and add 2 to 3 tablespoons of olive oil to the pan. Add the shallots and cook for 2 to 3 minutes, or until just tender. Add the butter and swirl the pan to melt. Add the parsley.
  • 3
    1 cup Parmigiano-Reggiano (freshly grated; plus more for garnish)
    Salt and Pepper
    Drain the pasta, reserving some of the water, and add it to the pan. Add about 1/4 cup of pasta water to the pasta and add the Parmesan and toss to combine, cooking for about 1 minute more. Taste and adjust seasoning.
  • 4
     
    Plate and garnish with more cheese and more parsley. Serve immediately.

    Helpful Tips:
    1. Aggressively season the pasta water; the water will become part of the sauce. 
    2. Add the pasta water to the pan to stop the shallots from cooking. 
 
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