Recipes › Pasta › Noodles Alfredo Recipe

Noodles Alfredo Recipe

Recipe by Pedro M. A. Neves

Noodles Alfredo is a classic Roman pasta dish featuring tender noodles coated in a silky, butter-enriched cream sauce with aged Parmigiano-Reggiano cheese. This elegant yet simple preparation showcases the beauty of quality ingredients combined with proper technique. Rich, comforting, and restaurant-quality, it comes together in under 30 minutes.

Ingredients

• 400g fettuccine or egg noodles
• 200g unsalted butter, cut into cubes
• 250ml heavy cream (35% fat)
• 120g Parmigiano-Reggiano cheese, finely grated
• 4 large egg yolks
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Pinch of fresh grated nutmeg
• Fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, approximately 8-10 minutes. Reserve 240ml (1 cup) of pasta water before draining.

2. While pasta cooks, add butter and minced garlic to a large heavy-bottomed saucepan over medium heat. Allow the butter to melt slowly without browning, approximately 2-3 minutes, stirring occasionally.

3. Pour the heavy cream into the saucepan with the melted butter and garlic. Stir to combine and warm through without boiling, approximately 2 minutes.

4. In a small bowl, whisk together the egg yolks with 60ml (1/4 cup) of reserved pasta water until well combined and smooth.

5. Reduce heat to low. Slowly pour the egg yolk mixture into the cream sauce while whisking constantly to prevent the eggs from scrambling. Continue whisking for 1-2 minutes until the sauce is creamy and homogeneous.

6. Add the grated Parmigiano-Reggiano cheese to the sauce in two additions, whisking continuously between each addition until fully incorporated. The sauce should be smooth and coat the back of a spoon.

7. Add the drained pasta to the sauce and toss gently but thoroughly, adding additional pasta water as needed to achieve a silky, flowing consistency that coats each noodle evenly. Season with salt, pepper, and nutmeg to taste.

8. Divide the noodles alfredo among four warm serving bowls or plates. Top with additional grated Parmigiano-Reggiano cheese and a grind of fresh black pepper. Garnish with fresh parsley if desired and serve immediately.

Substitutions

• Substitute heavy cream with whole milk mixed with 30g cornstarch slurry for a lighter version, though texture will be less rich
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more peppery flavor profile
• Use olive oil instead of butter for a lighter preparation, though it will alter the classic texture
• Substitute egg yolks with 120ml additional heavy cream if concerned about raw eggs, whisking into the sauce at low temperature

Tips

• Reserve adequate pasta water before draining; the starch in this water is essential for achieving proper sauce consistency and helping it cling to the noodles
• Keep all heat on low to medium-low during sauce preparation to prevent the eggs from scrambling or the sauce from breaking
• Work quickly once combining pasta with sauce, as the dish continues to thicken as it cools; add reserved pasta water gradually if the sauce becomes too thick
• Use freshly grated cheese rather than pre-grated varieties, which contain anti-caking agents that can create a gritty texture

Fettuccine Alfredo originated in Rome in the early 20th century at the restaurant Alfredo, created by Alfredo di Lelio as a simple comfort dish for his pregnant wife. The authentic version contains no garlic or cream in the original recipe, though modern interpretations often include these ingredients for enhanced flavor and stability.

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