Making The Perfect Fettuccine Alfredo (3 Ways)

Fettuccine al Burro

1. Add the fettuccine to a large pot of salted, boiling water over medium-high heat and cook, stirring occasionally, according to package instructions or until al dente.
2. In a large bowl, add the softened butter and season with pepper.
3. Reserve ¾ cup (175ml) of pasta water and then drain the pasta.
4. Immediately add the cooked pasta to the large bowl of butter and toss vigorously.
5. Once the butter is fully melted, add the Parmesan cheese. Toss until combined, incrementally adding pasta water, as needed, to melt the cheese and thin the sauce to a desired consistency.. 
6. Season with salt and pepper.
7. Serve in a bowl topped with additional Parmesan and black pepper, to taste.

American Fettuccine Alfredo

1. Add the fettuccine to a large pot of salted, boiling water over medium-high heat and cook, stirring occasionally, according to package instructions or until al dente.
2. In a large, high-sided skillet, add the heavy cream and butter. Turn the heat on to medium and begin constantly swirling the pan until all the butter is melted. Increase the heat slightly above medium and bring to a gentle simmer, stirring occasionally for 3-4 minutes or until it starts to lightly thicken.
3. Turn off the heat and add the Parmesan, thyme and garlic. Vigorously whisk until thoroughly combined and emulsified. Season with salt and pepper, to taste. 
4. Reserve ½ cup (120ml) of the pasta cooking water.
5. Drain the pasta and then immediately add the fettuccine to the alfredo sauce, incrementally adding the pasta water, as needed, to emulsify the sauce.
6. To plate, twirl the pasta around a carving fork and then transfer the pasta in a ladle to a shallow serving bowl.
7. Top with freshly grated Parmesan and black pepper.

Healthy Fettuccine Alfredo 

1. Add the cauliflower, milk and butter to a medium saucepan over medium heat. Bring to a boil and then reduce the heat to medium-low and simmer, covered, for 12-15 minutes until the cauliflower is mushy. 
2. Remove from the heat and pour the cauliflower and any remaining liquid into a blender along with the garlic, thyme and Parmesan. Season, to taste, with salt and pepper. Blend on high speed until smooth.
3. Reserve ½ cup of the pasta water. You may not need it, but keep on hand just in case the sauce needs thinning or emulsifying. 
4. Drain the pasta and then transfer to a medium bowl.
5. Pour the “caulifredo” sauce over the pasta and toss to thoroughly coat. Add pasta water, if needed.
6. Plate the pasta in a shallow serving bowl and top with shaved Parmesan, salt and pepper.