Decadent and silky fettuccine Alfredo is, to me, one of the greatest comfort foods. Both the original Italian version — made with just fresh fettuccine, Parmesan and copious amounts of butter — and the cream-filled American recipe that graces many chain restaurant menus are worthy of the claim.
Both styles are easily prepared on a busy weeknight without resorting to a jarred sauce, but the Italian style requires a little more technical know-how. For this American version, you’ll need cream, a bit of garlic and parsley, lots of Parmesan and pepper, and, of course, fettuccine. I like to use the quick-cooking fresh pasta found in the refrigerator section of the grocery store, but you can certainly use dried if that’s what you’ve got.
Many jarred sauces and restaurant recipes use additional starch as a thickener, but there’s really no need to do so. Simply boil the cream down with the garlic until it is thick and luscious. Using a cheaper, younger Parmesan cheese (such as Boar’s Head) will also help to create a creamier sauce; it melts more evenly, and its sweeter flavor complements the cream and pepper.
The only real trick to the recipe is to reserve a cup or so of the pasta cooking water to adjust the consistency of the final dish. Make it as thin or thick as you’d like. Serve the pasta straight from the skillet as soon as you’re happy with the sauce.
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