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Author:
jeanpierrechefs
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Chef Jean-Pierre's Million-Dollar Fettuccine Alfredo Secret
Discover the secret to a rich, creamy, and authentic Fettuccine Alfredo with Chef Jean-Pierre's acclaimed recipe. This dish features perfectly cooked fettuccine coated in a luxurious sauce made from butter, garlic, heavy cream, and high-quality Parmesan Reggiano, seasoned with a touch of nutmeg. It's a quick yet indulgent meal that brings a taste of Italian excellence to your table, emphasizing proper technique for a smooth, emulsified sauce without using flour or eggs.
#Italian
#pasta
#fettuccine
#alfredo
#creamy sauce
#cheese
#classic
#comfort food
#quick meal
#dinner
Creamy Alfredo Sauce Simmering
Recipe Information
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Italian
English
Nutrition (per serving)
780
Calories
28g
Protein
55g
Carbs
58g
Fat
Fettuccine Being Tossed in Sauce
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Perfectly Coated Fettuccine Alfredo
Instructions
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- Melt the unsalted butter: In a large skillet or pot, melt 4 tablespoons of unsalted butter over medium heat until fully liquid.1m
Preview1mPreviewMelt the unsalted butter: In a large skillet or pot, melt 4 tablespoons of unsalted butter over medium heat until fully liquid. - Sauté the garlic: Add 2-3 minced garlic cloves to the melted butter and sauté for about 30-60 seconds until fragrant. Be careful not to let the garlic brown or burn, as it will turn bitter.1m
Preview1mPreviewSauté the garlic: Add 2-3 minced garlic cloves to the melted butter and sauté for about 30-60 seconds until fragrant. Be careful not to let the garlic brown or burn, as it will turn bitter. - Add heavy cream: Pour 2 cups of heavy cream into the skillet. Stir gently to combine it with the butter and garlic mixture. Bring the cream to a gentle simmer, but do not let it come to a rolling boil.2m
Preview2mPreviewAdd heavy cream: Pour 2 cups of heavy cream into the skillet. Stir gently to combine it with the butter and garlic mixture. Bring the cream to a gentle simmer, but do not let it come to a rolling boil. - Incorporate Parmesan cheese: Gradually add 1.5 cups of freshly grated Parmesan Reggiano cheese to the simmering cream, stirring continuously. Continue stirring until the cheese is fully melted and smoothly incorporated into the sauce.2m
Preview2mPreviewIncorporate Parmesan cheese: Gradually add 1.5 cups of freshly grated Parmesan Reggiano cheese to the simmering cream, stirring continuously. Continue stirring until the cheese is fully melted and smoothly incorporated into the sauce. - Season the sauce: Season the sauce with salt, white pepper to taste, and a pinch of freshly grated nutmeg. Stir well to ensure the seasonings are evenly distributed.1m
Preview1mPreviewSeason the sauce: Season the sauce with salt, white pepper to taste, and a pinch of freshly grated nutmeg. Stir well to ensure the seasonings are evenly distributed. - Add pasta and pasta water: Transfer the cooked fettuccine pasta directly into the sauce. Add about 1/2 cup of reserved pasta water (or more if needed) to the skillet. The starch in the pasta water helps emulsify the sauce.2m
Preview2mPreviewAdd pasta and pasta water: Transfer the cooked fettuccine pasta directly into the sauce. Add about 1/2 cup of reserved pasta water (or more if needed) to the skillet. The starch in the pasta water helps emulsify the sauce. - Toss and serve: Gently toss the fettuccine with the sauce until every strand is thoroughly coated and the sauce is creamy and emulsified. Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese if desired.1m
Preview1mPreviewToss and serve: Gently toss the fettuccine with the sauce until every strand is thoroughly coated and the sauce is creamy and emulsified. Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
