WEEKDAYS 1e|12c|p

Fettuccine Alfredo

Michael Symon
Servings: 6
15 to 30 min
Part 1 of 2

A simple preparation of melted butter and cheese delivers intense flavor.

  • Ingredients
  • step-by-step directions
Fettuccine Alfredo
  • 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
  • kosher salt and freshly grated black pepper
  • Bring a large pot of salted water to a boil and cook pasta one minute less than the package instructions.
  • Meanwhile, 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 it in the pan to melt. Add the parsley.
  • 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.
  • 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. 
rate this recipe

Latest Recipes