Fresh Fettuccine with Alfredo Sauce

By MooK

For the best tasting fettuccine Alfredo, try to find cream that has been only pasteurized, not ultrapasteurized. Ultrapasteurized cream has been heated to a high temperature to extend its shelf life, and tastes flat and “cooked” as a result. Pasteurized cream has been heated to kill bacteria, but it has been not subjected to the same life-extending high-heat treatment. Its flavor, by comparison, is fresher, sweeter, and purer.

Parmigiano-Reggiano is what true Italian-made Parmesan cheese is called. It is produced according to a strict set of standards, and production is closely regulated. In a tasting of Parmigiano-Reggiano and domestically made Parmesan cheeses, the domestic versions didn’t even come close to matching the complexity and texture of the real deal. In Alfredo sauce, where the cream and cheese are core ingredients, using genuine Parmigiano-Reggiano is absolutely essential.

Ingredients

• 1 2/3 Cups heavy cream , preferably not ultrapasteurized *
• 5 Tablespoons unsalted butter
• table salt
• 1 Pound fresh fettuccine
• 2 Ounces Parmesan cheese * *
• ground black pepper
• Pinch ground nutmeg

Preparation

Step 1

Bring Water to Boil

Bring 4 1/2 quarts water to rolling boil in large stockpot or Dutch oven.

Grate Cheese

Grate 2 ounces Parmesan cheese to yield 1 cup.

Heat Cream and Butter

Combine 1 1/3 cups cream and 5 tablespoons butter in large sauté pan. Heat over low until butter is melted and cream comes to bare simmer. Remove pan from heat and set aside.

Cook Pasta and Drain

Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water. When water comes to boil, add 1 tablespoon table salt and 1 pound fresh pasta. Cook until almost al dente. Reserve 1/2 cup pasta cooking water. Drain pasta and add to sauté pan.

Finish and Serve

Add remaining 1/3 cup cream, Parmesan cheese, 1/2 teaspoon table salt, pepper to taste, and pinch nutmeg. Cook over very low heat, tossing to combine, until sauce is slightly thickened, 1 to 2 minutes. (Add reserved pasta water as needed if sauce becomes too thick.) Working quickly, empty water from serving bowls and divide pasta among warmed bowls. Serve immediately.