Kosher salt has larger crystals than typical iodized salt and typically is better at enhancing flavor. [2] X Research source A large pot is preferred because you don’t want your noodles to be crowded. This can prevent you from achieving the right pasta texture. [3] X Research source
Don’t add butter or any kind of oil to the pasta water while you are cooking it, because that would seal the porous surface of the pasta and prevent it from taking in the salt. [5] X Research source
Be careful when you’re tasting the pasta, as the water will be very hot.
If you can avoid it, try not to buy grated parmesan cheese. Purchase a block of fresh parmigiano reggiano cheese (which will be more expensive than plain parmesan) and grate it yourself. Cheese labeled as “parmesan” is typically an imitation product. [10] X Research source A food processor is the best option for getting really finely-grated parmigiano reggiano.
Use your additional pasta water to thin the sauce and prevent the pasta from sticking to the pan, if need be. You don’t have to use up all of it, but just use your best judgment to achieve the consistency that you want.
Fettuccine alfredo tastes best when it’s fresh, but it can be stored in the refrigerator in an airtight container or plastic bag for 3-5 days. [13] X Research source
Make sure that the onion and the garlic are minced very finely, because you wouldn’t want to bite into a big chunk of onion or garlic in your pasta. Stir the pieces so they are coated in the oil. [16] X Research source
Unsalted butter is best because it helps you control the level of salt in your dish. Many of your other ingredients will have salt in them too![17] X Research source
Use fresh pepper, if possible. The nutmeg will work to bring out the flavors of the cheeses when you add them. [19] X Research source
Make sure the alcohol is completely burned off — meaning that it stops bubbling — before proceeding to the next step. This is because alcohol easily curdles cream.
If the sauce is too thick for you, add 118. 29 mL (0. 5000 c) of pasta water, which has a lot of starch and flavor from the fettuccine.
This pasta is best served immediately after cooking. The sauces are weak emulsions, meaning that they will start to fracture after too long. [25] X Research source If you do store your fettuccine alfredo, keep it in an airtight container or resealable plastic bag for 3-5 days in the refrigerator.
