Pasta Fettuccine Alfredo

                        Fettuccine Alfredo

Fettuccine Alfredo is a classic Roman pasta dish celebrated for its simple elegance. It features wide fettuccine noodles enveloped in a rich and creamy sauce made from just butter, fresh Parmesan cheese, and a touch of the starchy pasta water. The result is a velvety, comforting dish that highlights the quality of its few ingredients.

-------------------------------------------------------

Here's a simple yet elegant recipe for Fettuccine Alfredo, scaled for one person:

Ingredients:

• 2 ounces (about 55-60g) dried fettuccine pasta (or slightly more if you have a larger appetite)
• 1 tablespoon unsalted butter
• ¼ cup heavy cream (can substitute with 2 tablespoons of milk mixed with ½ teaspoon of flour if needed, though cream gives a richer result)
• ¼ cup freshly grated Parmesan cheese (plus extra for serving)
• Pinch of salt
• Pinch of black pepper
• Optional: Pinch of freshly grated nutmeg

--------------------------------------------------------------

Instructions:

• Cook the Pasta: Bring a pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water before draining.
  
  
• Melt the Butter: While the pasta is cooking, in a small saucepan over low heat, melt the butter.
  
  
• Add Cream (or Milk Mixture): Stir in the heavy cream (or your milk and flour mixture) into the melted butter. Heat gently until it just starts to simmer and slightly thickens (about 2-3 minutes). If using the milk and flour, whisk continuously to avoid lumps.
  
  
• Add Parmesan: Remove the saucepan from the heat and gradually stir in the grated Parmesan cheese until it's completely melted and the sauce is smooth.
  
  
• Season: Season the sauce with a pinch of salt and black pepper. If you like, add a tiny pinch of nutmeg for a hint of warmth. Remember that Parmesan cheese is already salty, so taste before adding more salt.
  
  
• Combine with Pasta: Add the drained fettuccine to the saucepan with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. The starchy pasta water helps to create a smooth and creamy sauce.
  
  
• Serve Immediately: Transfer the Fettuccine Alfredo to a warmed plate or bowl. Garnish with extra grated Parmesan cheese and a sprinkle of black pepper, if desired.
  
  

Enjoy your simple yet elegant Fettuccine Alfredo! It's best enjoyed immediately while the sauce is creamy and hot. Buon appetito!