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Fettuccine Alfredo

Ribbons of fettuccine in a glossy, creamy Parmesan sauce with cracked black pepper and fresh parsley.

By Wanda Oyola 30 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Fettuccine twirled in a shallow bowl, coated in a creamy white Parmesan sauce with cracked black pepper, grated cheese and chopped parsley.

Fettuccine Alfredo began in Rome as a simple dish of fresh pasta tossed with butter and Parmesan. In the United States it became the rich, creamy version most of us know: ribbons of fettuccine in a glossy sauce of cream, butter and plenty of Parmesan, finished with cracked black pepper and a little parsley.

The Thermomix® TM7™ grates the cheese finely so it melts without clumping, then heats the butter and cream and stirs in the Parmesan for a silky sauce. While the sauce cooks, the pasta boils on the stove, and dinner is on the table in about 30 minutes.

Made in the Thermomix® TM7™

Fettuccine Alfredo

Makes: 4 servings

  • Prep10 min
  • Cook20 min
  • Total30 min
  • Serves4

Ingredients

Sauce

Pasta

To serve

Instructions

  1. Place the Parmesan in the clean, dry mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside 2 tbsp for serving.
  2. Bring a large pot of water with the salt to a boil on the stove.
  3. Place the garlic in the mixing bowl, if using, and chop 3 sec/speed 7. Scrape down the sides, add the butter and sauté 2 min/120°C (250°F)/speed 1.
  4. Add the cream, salt, pepper and nutmeg, place the simmering basket on the lid instead of the measuring cup and cook 6 min/90°C (195°F)/speed 2.
  5. Meanwhile, cook the fettuccine in the boiling water 1 minute less than the package says. Save 1 cup of the pasta water before draining.
  6. Add the grated Parmesan to the hot cream and cook 2 min/80°C (175°F)/speed 3, until the sauce is smooth.
  7. Return the drained pasta to the pot, off the heat. Pour the sauce over it and toss with tongs for 1 minute, adding pasta water 1 tablespoon at a time until every strand is coated and glossy.
  8. Serve right away with the reserved Parmesan, cracked black pepper and parsley.

Tips

  • Buy a wedge of real Parmesan (Parmigiano Reggiano). Pre-grated cheese has anti-caking agents that can make the sauce grainy.
  • Make it a full meal with sliced grilled chicken or sautéed shrimp on top.
  • The sauce thickens as it cools, so Alfredo is best right away. Reheat leftovers gently on the stove with a splash of milk.

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