AUTHENTIC FETUCCINE ALFREDO
Authentic Fetuccine Alfredo
- Kosher salt
- 1 ½ pounds fresh fettuccine pasta, or 1 pound dried fettuccine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 2 shallots, minced
- 3 cups heavy whipping cream
- ½ cup (2 ounces) freshly grated Parmesan cheese, plus more for garnish
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- Additional cream, chicken broth, or water, if needed
- White Wine-Herb Butter
- -to compliment the Authentic Fettuccine Alfredo-
- 3 cups dry white wine
- 1 shallot, minced
- 1 clove garlic, minced
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh chives
- ½ teaspoon kosher salt
Fill an 8 to 10 quart stockpot two-thirds full of water and bring to a boil over high heat. Add 1 tablespoon salt to the boiling water, and then add the pasta. Stir and cook the pasta until al dente (about 3 to 4 minutes for fresh and 10 minutes for dry).
While the water for pasta is heating, begin the sauce: In a large sauté pan or skillet over low heat, melt the butter and swirl to coat the bottom of the pan.
Add the garlic and shallots and cook, stirring frequently, until the garlic turns light tan, about 1 minute.
Add the cream, raise the heat to medium, and simmer until the cream is reduced by half and the sauce coats the back of a spoon, about 10 minutes.
Stir in ½ cup Parmesan cheese and the nutmeg, then season to taste with salt and pepper. Remove from the heat and keep warm until the pasta is ready, reheating gently, if necessary, just before draining the pasta.
Drain the pasta, but do not rinse, then return to the cooking pot. Pour the sauce over the top and toss gently to combine. If the sauce seems too thick, add a touch of cream, chicken broth, or water.
Divide the pasta among warmed bowls, and garnish each portion with a generous teaspoon of White Wine-Herb Butter and a little Parmesan cheese. Serve immediately.
White Wine-Herb Butter
In a small saucepan over medium-high heat, combine the wine, shallot, and garlic and bring to a boil.
Continue to boil the wine mixture until syrupy and nearly evaporated and only about 2 tablespoons remain, about 10 minutes.
Remove from the heat, let cool to room temperature, and then mix with the butter, parsley, chives, and salt. Set aside.