Fettuccine Alfredo. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
Meanwhile, gently heat all the cream in a large frying pan on a low heat, then separate the egg and whisk the yolk into the pan (save the white for another day). In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large skillet over medium heat, add cream and. You can have Fettuccine Alfredo using 3 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Fettuccine Alfredo
- It’s of Fettuccine pasta.
- You need of butter.
- It’s of grated Parmesan cheese.
Fettuccine Alfredo: A History The "Alfredo" in fettuccine Alfredo is Alfredo di Lelio who operated a restaurant in Rome. Legend has it that he fancied up a basic pasta with butter-and-cheese to appeal to his wife, who was suffering from morning sickness. When he later served it at his restaurant, it was a hit, and fettuccine Alfredo was born. Instructions Bring a large pot of salted water to boil.
Fettuccine Alfredo instructions
- Boil the pasta.
- Pour 1/4 cup of pasta water in a pan and add the butter till it melts.
- Add the pasta into the pan and mix it with the sauce.
- Add grated parmesan cheese.
- Put a sprinkle of pepper and another sprinkle of grated Parmesan cheese on top.
Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper. In a large pot, heat water over high heat until boiling. Add salt to season the water.