Fettucini Alfredo

A rich, indulgent fettuccine Alfredo made heartier with savory ham, this comes together in the time it takes to boil the pasta. The ham is sauteed in butter, then off the heat the cream, parmesan, and remaining butter are tossed with hot fettuccine until everything melts into a silky, clinging sauce.

Building the sauce off direct heat is the trick. The residual warmth of the hot pasta and pan is enough to melt the butter and cheese into a glossy emulsion, where too much heat would make the parmesan turn grainy or the cream split.

Toss it well so the sauce coats every strand, then serve it the moment it’s ready, because Alfredo waits for no one, stiffening as it sits. Use freshly grated parmesan and plenty of black pepper, and you have a decadent dinner in minutes.

Chef Tips

• Build the sauce off the heat, using the hot pasta and pan to melt everything into a smooth emulsion without graininess.
• Use freshly grated parmesan; pre-grated cheese won’t melt as smoothly into the sauce.
• Toss vigorously so the cheese, butter, and cream emulsify with the pasta into a glossy coat.
• Serve immediately; Alfredo thickens and clumps as it cools, so it waits for no one.

Variations

• Stir in peas, sauteed mushrooms, or a handful of spinach.
• Swap the ham for crisp bacon, grilled chicken, or shrimp.
• Finish with a grating of nutmeg or extra black pepper.