Alfredo E Pepe
The easiest, yet one of the most delicious pastas I have ever made. In as long as it takes you to cook the noodles you can be gnoshing on some creamy fettuccini Alfredo.
Ingredients
- 50 g unsalted butter
- 20 g AP flour
- 500 g half & half
- 8 g kosher salt
- 8 g coarse black pepper
- 75 g grated pecorino
- 75 g grated parmesan
- 450 g fettuccine
- olive oil
- more cheese + pepper for garnish
Instructions
- In a dutch oven or wide bottom sauce pan over medium heat, melt the butter. when butter is fully melted and bubbling slightly, whisk in the flour and cook for another minute or just until there is no scent of raw flour. Be sure not to brown the butter or flour.
- Whisk in half & half slowly to ensure no clumps are formed. Bring the sauce to a low simmer. When the sauce has thickened, remove it from the heat and stir in pecorino, parmesan, salt and pepper. Whisk everything together and set aside while you cook your pasta.
- Bring a pot of water to a boil and add in a strong pinch of salt. Cook the fettuccine for 12-13 minutes, or until pasta is desired doneness. Reserve 1 cup of pasta water and strain off the noodles.
- Stir the pasta and a splash of pasta water into the cheese sauce. When everything is fully incorporated, taste the pasta and adjust seasoning and consistency as needed with more salt, pepper, cheese and pasta water.
- Serve each portion with more cheese, pepper, and a nice drizzle of olive oil.
Fettuccine is a thirsty noodle, you will most likely need all of the reserve pasta water.
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