Finlay's Fresh Fettucini Alfredo

Indulge in the ultimate comfort food with Finlay's Fresh Fettuccine Alfredo, a recipe that showcases the magic of homemade pasta paired with a luxuriously creamy sauce. This dish begins with tender, hand-kneaded fettuccine, crafted from just three simple ingredients for an irresistibly fresh texture. The rich Alfredo sauce, made with melted butter, heavy cream, and freshly grated Parmesan cheese, delivers a velvety finish that's perfectly balanced by a touch of black pepper. In just under an hour, this restaurant-quality meal comes together, offering an elegant yet approachable dinner for four. Serve it with a sprinkle of parsley for color and a side of extra Parmesan for a gourmet touch, perfect for special occasions or weeknight indulgence.

Nutriscore Rating: 45/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 Eggs
• 0.5 teaspoons Salt
• 6 tablespoons Unsalted butter
• 1 cup Heavy cream
• 1.5 cups Freshly grated Parmesan cheese
• 0.25 teaspoons Freshly ground black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Start by making the fresh fettuccine pasta. On a clean work surface, create a mound with the all-purpose flour. Use your fingers to hollow out a well in the center, ensuring the sides are high enough to hold the eggs.

Step 2

Crack the eggs into the well and add the salt. Begin whisking the eggs gently with a fork, gradually incorporating the flour from the edges of the well.

Step 3

When the mixture starts to come together into a shaggy dough, use your hands to knead it until smooth and elastic, about 8–10 minutes. If the dough is too sticky, dust with a bit more flour as needed.

Step 4

Wrap the pasta dough tightly in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 5

While the dough rests, prepare the Alfredo sauce. In a large skillet over medium heat, melt the unsalted butter. Stir in the heavy cream and bring the mixture to a gentle simmer.

Step 6

Gradually whisk in the Parmesan cheese, stirring until the sauce is smooth and creamy. Season with freshly ground black pepper, and keep the sauce warm over low heat.

Step 7

After the dough has rested, roll it out using a pasta machine or rolling pin to your desired thickness. Cut it into fettuccine strips and dust lightly with flour to prevent sticking.

Step 8

Bring a large pot of salted water to a boil. Cook the fresh fettuccine for 2–3 minutes, or until it floats and is tender.

Step 9

Drain the pasta, reserving about 1/2 cup of the pasta water. Toss the pasta directly into the skillet with the Alfredo sauce, stirring to coat. Add a splash of the reserved pasta water if the sauce is too thick.

Step 10

Serve immediately, garnished with freshly chopped parsley if desired. Accompany with extra Parmesan and black pepper at the table.

Nutrition Facts

Serving size	(1075.9g)

Amount per serving	% Daily Value*
Calories	4003.6

Total Fat 268.6g	0%
Saturated Fat 159.3g	0%
Polyunsaturated Fat g
Cholesterol 1269.7mg	0%
Sodium 6917.1mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 6.7g	0%
Total Sugars 1.1g
Protein 180.0g	0%

Vitamin D 265.9IU	0%
Calcium 4068.5mg	0%
Iron 14.0mg	0%
Potassium 994.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 18.3%

Carbs: 20.2%