Brown Butter Fettuccine Alfredo Recipe

Ingredients

Scaled for your household (4 portions) · original serves 4

• Dried pasta2½ cup + 2 tbsp
  Original recipe breakdown · used in multiple steps

  • 2½ cups uncooked pasta (about 500 g/ 3–3½ cups cooked)
  • 2 tbsp pasta cooking water
• Butter½ cup
• Garlic cloves4
• Shallot½ cup
• Thyme leaves½ tbsp
• Rosemary Leaves½ tbsp
• White wine¼ cup
• Parmesan1 cup + to taste
  Original recipe breakdown · used in multiple steps

  • 1 cup freshly grated parmesan
  • Parsley and extra grated parmesan (fresh chopped for garnish)
• Cooking cream½ cup
• Salt And Pepperto taste
• Crushed Red Chilli Flakes (optional)¼ tsp

Method

1. 1

   In a roomy pot of boiling water, stir in salt and cook the pasta until al dente.

2. 2

   While the pasta cooks, heat a large skillet on medium-high heat; then stir in the butter

3. 3

   At this stage, cook, stirring often, until it melts and begins to brown.

4. 4

   Reduce the heat, then stir in the shallot, garlic, rosemary and thyme.

5. 5

   Cook for about 1 minute, until the shallots are tender; then the garlic is fragrant.

6. 6

   Stir in the white wine and let it reduce for about 2 minutes.

7. 7

   Stir in the cream and the grated parmesan, stirring to mix together.

8. 8

   Mix until the parmesan melts and the sauce becomes smooth.

9. 9

   Stir in a little pasta water and mix to mix together.

10. 10

    Stir in the cooked pasta to the sauce.

11. 11

    At this stage, toss until fully coated and the sauce thickens.

12. 12

    At this stage, serve warm, topped with chopped parsley and extra grated parmesan.