the Breville Test Kitchen

Essential Fettuccine Alfredo Sauce

Name: Essential Fettuccine Alfredo Sauce
Cook time: 1800 s
Total time: 1800 s
Yield: Serves 4
Ingredients: 145 g Parmigiano-Reggiano cheese - coarsely chopped; 115 g unsalted butter - at room temperature; 1 large egg yolk; 1½ tbsp kosher salt; 450 g dried fettuccine; Freshly ground black pepper - to season

Simple, comforting and indulgent…the Breville Food Processor combines three easy ingredients for the silkiest of creamy, velvet pasta sauces. Toss through fettuccine and you’ve got a warm hug with a cheezy squeeze.

the Paradice™ 9

Shop

30 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

145 g Parmigiano-Reggiano cheese
coarsely chopped
115 g unsalted butter
at room temperature
1 large egg yolk
1½ tbsp kosher salt
450 g dried fettuccine
Freshly ground black pepper
to season

Instructions

1
Place a large saucepan of water over high heat and bring to a boil. Meanwhile, continue to the next step.
2
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the parmesan and process until it resembles coarse crumbs. Remove 3 tablespoons and set aside for serving. Add the butter and egg yolk and process until combined. Transfer to a large heatproof bowl.
3
Once the water has boiled, add the salt and return to a boil. Add the fettuccine. Cook, stirring occasionally, according to the packet instructions, until just tender. Remove and reserve 2 cups (480ml) of the cooking water. Strain the pasta.
4
Add the hot pasta to the butter mixture and stir. Add 1 cup (240ml) of the cooking water and continue stirring until the butter has melted. Add more cooking water, if necessary.
5
Divide the pasta among serving bowls. Season with freshly ground pepper, sprinkle with the reserved parmesan and serve.