Bring to a rolling boil in a large pot:
- 6 quarts water
- 2 tablespoons salt
Add and cook until tender but firm:
- 1 1/4 pounds fresh fettuccine, or 1 pound dried
Melt in a large skillet over medium heat:
Drain the pasta and add it to the skillet along with:
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- salt and ground black pepper to taste
Toss over low heat until the pasta is well coated. Serve immediately.
Yield 8 first-course servings, 4 main course servings
Gray: Last week we picked up some Heavy Cream from Maple View Farms and so we wanted to make something that featured it. I had always wanted to make fettuccine alfredo from scratch, so this was the perfect opportunity. The sauce was wonderful. It is so much better than anything you can buy in a jar, and it is ridiculously easy to make. Cooking the pasta is the hardest part.
A couple of notes: Be careful with the pasta, I had some that stuck together, so it didn’t cook enough. I probably just needed to stir it more when I first put it in the water. Then the sauce was a little runny and not coating the pasta the way I wanted. I brought the heat up for a few seconds and let it bubble a little bit while tossing, which tightened it up just enough.
Katie: This was delicious! It was a bit disappointing with the pasta sticking together, but most of it was done enough, so I just dug in with my fingers and pulled it apart. There were only a few pieces that just really weren’t done. Otherwise, this was just awesome! I can’t believe how much better the homemade alfredo sauce was. It really doesn’t even taste like the jar stuff; it is on a whole different level. This can also be modified to include chicken and other things. I am sure we will make some of the variations!
Note: This does NOT do well as leftovers. The sauce just sorta goes away and you are left with greasy butter noodles. So either eat it fresh or separate the noodles from the sauce in the fridge and try that.