FETTUCCINE ALFREDO UPGRADE (Creamy 2-Ingredient Alfredo)
Get Surfshark VPN at – Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Fettuccine alfredo is one of the most beloved Italian American pastas, but the heavy, gluey version that many of us have come to know can be so much better. Today I’ll show you a luxurious upgraded 2-ingredient alfredo (specifically pappardelle alfredo) that’s just as craveable as the gluey gut-bomb you’ve come to know and love.
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🔪MY GEAR:
PASTA ROLLER ATTACHMENT:
KITCHEN AID MIXER: y
BOOS BLOCK CUTTING BOARD: D
10″ Chef’s Knife: q
ESCALI DIGITAL SCALE:
6.75qt LE CREUSET DUTCH OVEN: 7
ROLLING PIN: 3
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RECIPE (makes 4 portions of pasta dough. Note: sauce recipe below is only for 2 portions)
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FRESH PASTA (Or if using dried, I recommend a dried bronze die cut pasta)
▪280g or 2 1/4cAP flour
▪2 large eggs + 4 yolks
▪25-30g or 1 3/4Tbsp water
Thanks to @Sip and Feast for the idea to use pappardelle for this recipe.
Create a well with the flour. Combine whites, yolks, and water and stir to combine. Dump into the flour well. Use a fork to slowly incorporate a small amount of flour in with the egg/water mixture. The idea is to not break the well…but i always do so don’t worry about it if the dam breaks. Just work it by hand for about 8-15 min or until dough becomes glossy and smooth. Add a little water along the way if needed to achieve texture shown in video.
Wrap dough, refrigerate, and allow to rest and hydrate for about 20min.
Cut dough into 2 even pieces. Wrap 1 piece in a damp paper towel while you work with piece 1. See video @2:40 for instructions on how to roll and cut pasta.
Boil pasta for about 3.5 min or until al dente in well salted water. Toss to be sure it doesn’t stick together.
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SAUCE (recipe below makes 2 portions. Double amounts shown is using 4 portions of pasta)
▪125-175g or ½-3/4c + pasta water
▪75g or 5-6Tbsp nice tasting unsalted butter (i’m using kerrygold)
▪75g or 1/2c grated parmesan (good quality, be sure the only ingredient is parmesan)
Heat saute pan over low heat. Once pasta is cooked, transfer from water into saute pan (along with any pasta water that comes with it). Add in 125g/1/2c pasta water. Toss. Add 75g/5Tbsp butter. Swirl to emulsified. Add in most of the 75g/1/2c of grated parm. Stir to combine. Remove from heat. If needed, add another 1/4c pasta water, stir. Add the rest of the parm and another pad of butter. What you’re doing here is trying to achieve a nice creamy, opaque sauce that’s not too thin, not too thick. That will require some adjusting depending on what you’re working with.
To serve, top with additional grated parm and fresh cracked black pepper.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
:20 Mixing fresh pasta
2:26: Rolling, cutting, & boiling the pasta
6:36 Setting up to make alfredo pan sauce
6:52 Surfing the web with Surfshark
8:03 Making the sauce and plating up
10:47 Let’s eat this thing
#alfredo #fettuccenialfredo #alfredosauce
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Recipe Video:
