Fettuccine Alfredo

An Italian pasta dish where fresh fettuccine is tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquid to form a smooth and rich sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it at the tableside was an integral part of the dish. The recipe has evolved since then and is commonly made with heavy cream and other ingredients added like mushrooms, bacon, or chicken. Other pasta can be used like spaghetti or penne.

Image available to use in your cookbook on the Premium or Community package.

PREP 20 MINS COOK 3O MINS SERVES 4

INGREDIENTS
1 tablespoon olive oil
2 medium onions, finely chopped
Sea salt
1 packet fettuccine pasta
½ cup thickened cream
Zest and juice of ½ lemon
⅓ cup finely chopped parsley
2 tablespoons unsalted butter, cut into pieces
½ cup parmesan, finely grated, plus more for serving
Freshly ground black pepper

METHOD
Heat oil in a saucepan over medium heat. Add onion and cook for around 2 minutes until translucent. In a large pot of boiling salted water, cook pasta until very al dente, about 2 minutes less than the package directions.

Using a skimmer slotted spoon, transfer pasta to the saucepan and add cream and 1 cup of the pasta liquid. Increase heat to medium, bring to a simmer and cook, tossing constantly until the pasta is al dente and liquid is slightly thickened about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed. Divide pasta among bowls and top with more Parmesan.

OPTIONAL Add bacon and mushrooms