Ingredients
Equipment
Method
Instructions:
- Start by creating a mound with the flour on a clean surface. Make a well in the center and crack the eggs into this well. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a dough begins to form. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- After the dough has rested, divide it into four pieces. Keep the pieces you are not using covered to prevent them from drying out. Using a pasta machine or a rolling pin, roll each piece of dough to your desired thickness. Aim for a thickness of about 1/16 inch for perfect fettuccine.
- Once rolled out, dust the sheets of pasta with a little flour to prevent sticking. Fold the sheets loosely and slice them into strips about ½ inch wide to form fettuccine. Unravel the strips and dust them with flour again, ensuring they don’t stick together.
- In a skillet over medium heat, melt the butter. Once melted, add the heavy cream and bring it to a gentle simmer. Stir occasionally and allow it to reduce slightly for about 3-4 minutes. Lower the heat and whisk in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and freshly ground black pepper to taste.
- Bring a large pot of salted water to a boil. Add the fresh fettuccine and cook for about 2-3 minutes, or until it floats to the surface and is tender. Fresh pasta cooks much quicker than dried pasta, so keep an eye on it!
- Using tongs, transfer the cooked fettuccine directly from the pot to the skillet with the Alfredo sauce. Toss the pasta in the sauce, ensuring it is well coated. If the sauce is too thick, add a splash of pasta cooking water to reach your desired consistency.
- Serve the Fettuccine Alfredo immediately, garnished with additional Parmesan cheese and freshly cracked black pepper. Enjoy the creamy goodness!
Notes
- Fresh pasta can be made a day in advance; just store it in an airtight container in the refrigerator.
- Feel free to experiment with different cheeses, such as Pecorino Romano, for a different flavor.
- For a lighter version, you can substitute part of the heavy cream with milk.