Fettuccine Alfredo

A famous classic. It may be a very simple dish with very few ingredients however it is one of the most popular pasta dishes for a reason - it tastes delicious. Full recipe below...

INGREDIENTS

Serves 2

Alfredo:

4 tbsp butter (60g)

2 tbsp Parmesan (65g)

250g fresh fettuccine (or make your own - recipe below)

1/4 cup pasta water

Toppings:

Parmesan (grated)

Freshly cracked black pepper

Parsley (finely chopped)

Pasta Dough:

2 whole eggs

1 tbsp olive oil

250g Tipo 00 flour

1 tsp salt

METHOD

Pasta Dough:

1. Mix together the flour and salt in a bowl. Tip out onto a clean work surface. Make a crater in the middle of the flour using h tho e bottom of the bowl. Crack the two eggs into the centre.

2. Beat the eggs together then gradually scrape in some flour to the eggs until you get a ‘shaggy’ dough.

3. Knead the dough with you hands for roughly 10 minutes until smooth.

4. Wrap in cling-film/ plastic wrap and ace in the fridge to rest for at least an hour. Remove the dough from the fridge and bring to room temperature for 15 minutes.

5. Roll the pasta out to the 2nd thinnest setting to get your fresh pasta sheets (if you don’t have a machine you can easily use a rolling pin instead, no problem).

6. Cut into fettuccine using appropriate attachment. If you don’t have a machine, sprinkle the pasta sheets with some semolina so it doesn’t stick together, then roll up and cut into fettuccine (1/4 inch thick).

Alfredo:

1. Place your butter in a frying / sauté pan.

2. Cook your fresh pasta for 2 minutes (it will cook for 1 more minute in the sauce). Strain the pasta, reserving 1/4 cup of the starchy pasta water.

3. Add your pasta to the butter, add a splash of pasta water, then the heat to medium-low and mix until all incorporated (1 minute or so). Remove from the heat.

4. Immediately sprinkle over the Parmesan and mix in until it has all melted. If the sauce is too thick, loosen up with a bit of the hot pasta water.

5. Plate the pasta up onto two plates. Sprinkle with some more Parmesan, some black pepper and a small handful of the finely chopped parsley. Goes down well with a glass of red wine. Enjoy!