Fettuccine Alfredo is one of the most comforting Italian meals you can make! Plus, with just five ingredients, this creamy pasta dish can be on your dinner table in as little as fifteen minutes. With a few simple pantry staples, you can have a luxurious meal that tastes like it came straight from an Italian trattoria.
5 Ingredient Fettuccine Alfredo
Ingredients:
- 1 pound of fettucine
- 1 stick of butter (1/2 cup)
- 3 cloves of garlic, minced
- 1 ½ cup of heavy cream
- 1 cup of freshly grated Parmesan cheese
Instructions:
- Bring a pot a salted water to a rolling boil. Add the fettucine and cook for 8-10 minutes, stirring occasionally.
- Meanwhile, in a separate skillet melt the butter, add the minced garlic and sauté for 1-2 minutes.
- Stir in the heavy cream and simmer on low-medium heat, stirring frequently, until it thickens slightly, about 10 minutes.
- Once the cream has thickened, turn off the heat and add the Parmesan cheese and stir until combined.
- Drain the cooked fettuccine, reserving a cup of the pasta water.
- Add the cooked fettuccine to the cream sauce and toss gently to combine.
- Add a tablespoon of reserved pasta water to the skillet if needed to help the sauce coat the noodles.
- Season with salt and pepper to taste, and enjoy immediately.
How to Buy Pasta Like an Italian
Ingredients:
- Your choice of Italian pasta: penne, farfalle, spaghetti, bucatini, and so on…
Instructions:
- When you’re at an Italian market or pasta shop, it’s important to look for three key indicators that your pasta is of the highest quality: bronze die extrusion, low-temperature drying, and low-impact drying.
- The bronze die extrusion technique allows the pasta to absorb more liquid, creating an overall tastier finished product. This is an old-fashioned tradition that not all companies use anymore because it’s more expensive—making it a marker of higher quality.
- Pasta that has been slow-dried at low temps (typically between 86-95°F) holds onto more moisture and retains more of its flavor.
- Look for a more environmentally friendly type of drying. Without using any electric dryers, this process uses nothing but cool air currents to dry the pasta.
- In addition to these benchmarks, make sure to read the ingredient list. If you only see one word—pasta—you’re in the clear. The fewer ingredients the better since fewer ingredients can mean higher quality.
- Buy locally when you can to ensure the freshness of the product. Store- bought pasta has a shelf life of one year. But if you buy it from a pasta-maker, you’re more likely to get a high-quality, fresh product with a longer shelf life.
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