Traditional Fettuccine Alfredo

Do you ever wonder why Fettuccine Alfredo is so good? I'm talking real, restaurant-style Fettuccine Alfredo.

The answer is actually quite simple. But, in case you were still wondering, there are three main reasons why nobody can say no to a creamy, dreamy plate of Fettuccine Alfredo.

1. Butter

2. Grated Parmesan Cheese

3. Heavy Cream

It's so obvious, isn't it? Normally, I try to only eat Fettuccine Alfredo out at restaurants for special occasions. There is no denying that it is incredibly rich, so moderation is key. But recently...I was craving it. I NEEDED the perfect plate of Fettuccine Alfredo.

When I took the first bite of this Traditional Fettuccine Alfredo, I just melted with joy. And my pasta-loving boyfriend couldn't resist a second helping. A perfect al dente fettuccine pasta, creamy  and buttery white cheese sauce, spicy black pepper. Just thinking about it gives me butterflies.

Turns out, the entire dish is incredibly simple (as you may have guessed from the short ingredient list above). It's reasons like this that make me truly believe we should never buy a jar of pre-made sauce ever again. 

If you're a purist, this recipe is so perfect and so flavorful, you can just enjoy a huge plate of pasta and sauce. If you're a protein and veggie lover, use this recipe as a base for any variation you can imagine.

For our meal, we did chicken and broccoli alfredo. Just grill a couple of chicken breasts and steam some broccoli, place on top of the pasta and sauce and you're good to go! I also would imagine pork tenderloins and asparagus would be a delicious combo, or add bacon and peas for a decadent carbonara. 

Here's what you need for Traditional Fettuccine Alfredo* (Print Recipe!)

1 pound fettuccine

1 stick butter

1 cup heavy cream

1 cup grated Parmesan cheese

Plenty of cracked black pepper

Salt to taste

Here's what you do

Bring a large pot of salted water to a boil. Cook pasta according to package directions. About 2 minutes before the pasta has finished cooking, melt 1 stick of butter in a large skillet. 

Using kitchen tongs, pull the very al dente fettuccine out of the cooking water, allow to drip slightly, and place in the pan. Add the cream and cheese, tossing over low heat until the pasta is completely coated. Season heavily with black pepper and a bit of salt to taste. Serve immediately.

Note: If your sauce starts to thicken up too quickly, use a little bit of the reserved pasta water to thin it out and keep it smooth and creamy. Fettuccine is best served the day it is made. Serves 4 for dinner.

*Recipe from The Joy of Cooking cookbook (which, by the way, is the perfect gift for the budding cook or foodie in your life!)