Food Therapy recipe
Fettuccine Alfredo
Ingredients
250 grams fettuccine
60 grams butter
2 tablespoons all-purpose flour
400 ml heavy cream
100 grams finely grated Parmesan cheese
100 ml reserved pasta water
½ teaspoon black pepper
Salt to taste
1 tablespoon finely chopped parsley
60 grams butter
2 tablespoons all-purpose flour
400 ml heavy cream
100 grams finely grated Parmesan cheese
100 ml reserved pasta water
½ teaspoon black pepper
Salt to taste
1 tablespoon finely chopped parsley
Method
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccine for 1 minute less than the package directions.
2. Reserve the Pasta Water
Set aside about 100 ml of the starchy cooking water, then drain the pasta without rinsing.
3. Melt the Butter
Melt the butter in a large pan over medium heat, stirring so it doesn't brown.
4. Add the Flour
Add the flour and cook for about 1 minute, whisking constantly, until the raw flour smell is gone but the color stays pale.
5. Add the Cream
Slowly pour in the heavy cream, whisking constantly so no lumps form.
6. Thicken the Sauce
Cook over medium heat for 3–4 minutes, stirring, until the sauce is thick enough to coat the back of a spoon.
7. Add the Parmesan
Reduce the heat to low and add the Parmesan a little at a time, stirring until the sauce is completely smooth.
8. Season
Add the black pepper. Parmesan is already salty, so taste before adding any salt.
9. Adjust the Consistency
If the sauce is too thick, add a little pasta water. It should coat the fettuccine but still move easily.
10. Toss the Pasta
Add the fettuccine and toss gently with tongs until every strand is coated in Alfredo sauce.
11. Serve
Plate the pasta and top with parsley, extra black pepper, and more grated Parmesan if you like. Serve hot.
Bring a large pot of salted water to a boil. Cook the fettuccine for 1 minute less than the package directions.
2. Reserve the Pasta Water
Set aside about 100 ml of the starchy cooking water, then drain the pasta without rinsing.
3. Melt the Butter
Melt the butter in a large pan over medium heat, stirring so it doesn't brown.
4. Add the Flour
Add the flour and cook for about 1 minute, whisking constantly, until the raw flour smell is gone but the color stays pale.
5. Add the Cream
Slowly pour in the heavy cream, whisking constantly so no lumps form.
6. Thicken the Sauce
Cook over medium heat for 3–4 minutes, stirring, until the sauce is thick enough to coat the back of a spoon.
7. Add the Parmesan
Reduce the heat to low and add the Parmesan a little at a time, stirring until the sauce is completely smooth.
8. Season
Add the black pepper. Parmesan is already salty, so taste before adding any salt.
9. Adjust the Consistency
If the sauce is too thick, add a little pasta water. It should coat the fettuccine but still move easily.
10. Toss the Pasta
Add the fettuccine and toss gently with tongs until every strand is coated in Alfredo sauce.
11. Serve
Plate the pasta and top with parsley, extra black pepper, and more grated Parmesan if you like. Serve hot.