Easy Fettuccine Alfredo

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One of the most classic and iconic Italian pasta dishes around is probably Fettuccine Alfredo. A wider flat pasta with a creamy parmesan sauce, you would be hard pressed to find a Italian menu without it listed. It can be enjoyed on its own or with an added protein like chicken, shrimp or steak. You can also add in some vegetables like broccoli or asparagus. However you choose to serve it up, this Easy Fettuccine Alfredo is an excellent base and needs to be included in your home cooking repertoire.

One of the key ingredients of true Alfredo sauce is Black Pepper. It is best if you have fresh cracked black pepper from your favorite pepper mill. It gives off the perfect pop of flavor that this simple sauce needs. Another important part to the success of this sauce is a really good whisk. I like a silicon whisk, to save my pans. But also because won’t “cut” the sauce but just blends.

Parmesan cheese can be a very salty cheese. You want to make sure that you try some of the cheese you are planning to use, before adding it to your sauce. You wills see that I do not have salt listed in the recipe for the sauce, and it is for just this reason. The cheese that I use has plenty of salt, so I do not usually have to add any. If you are unsure how salty it will be in the end, I suggest you hold off adding the extra salt until the sauce is complete. Because you always add salt but you cannot really take it away. If you do really like salt, you can add it to this dish by liberally salting your pasta water as well.

Obviously, fettuccine pasta is key for Fettuccine Alfredo, but you can use this sauce on really any cut of pasta. You will want to keep this sauce in your “go to” list of recipes. It can be used for sandwiches, pastas, casseroles, etc. An important point is that you need to use shredded and not grated parmesan. The consistency of the sauce relies on this. Another good trick to success of this sauce, is to take the cheese out of the refrigerator at the start of your cooking process. The closer the cheese is to room temperature the better, more evenly, it will melt into the sauce.

It’s so important to garnish this pasta when you serve it. You want to add a sprinkle of parsley, fresh cracked black pepper, and shredded parmesan. This is how you get the restaurant level quality of this recipe. Even if you are topping it with a protien, you still want to garnish the pasta.

Now Let’s Get Cookin’!