Fettuccine Alfredo

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Fettuccine Alfredo

Ingredient Notes

Parmigiano-Reggiano:

Quality matters here. The real thing has a crystalline texture and a sharp, nutty flavour that generic parmesan doesn’t match. I'm not a fan of pre-grated parmesan from a container as I find it can make the sauce grainy. Always grate fresh off the block, using a fine grater so it incorporates quickly.

Streaky bacon:

The fat content in streaky bacon is what we want. As it renders, the fat creates the cooking base for the garlic and thyme. Back bacon is too lean and won’t give you the same result. Pancetta is a good substitute and gives a slightly more Italian character to the dish.

Dry white wine:

The wine deglazes the pan after the bacon and garlic, lifting the fond off the base. The alcohol cooks off in about 30 seconds of simmering. If you don’t have white wine, use a splash of the pasta cooking water instead and it will still work.

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Ingredients

500g fettucine
1 tbsp olive oil
250g bacon, sliced around 1cm thick
4 cloves garlic, crushed and roughly chopped
4 thyme sprigs, leaves picked and finely chopped
2 tbsp dry white wine
300ml cream
100g parmesan cheese, grated, plus extra to serve
flat leaf parsley, chopped, to serve
sea salt and pepper, to taste

Equipment

Chopping board
Chef’s knife
Large pot (for pasta)
Large frying pan
Fine grater

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Directions

Place a large pot of salted water on to boil to cook the pasta. Cook pasta according to packet directions, until al dente.
Meanwhile, heat the oil in a large frying pan over medium heat.
Cook bacon for 5 minutes, until the fat is rendered and it’s starting to crisp up.
Add garlic and thyme, season with salt and cook for another few minutes. Make sure you stir from time to time as you don’t want the garlic to burn and go bitter.
Pour in the wine to deglaze the pan, bring to a simmer and allow to reduce by half.
Stir in the cream and bring to a simmer, cook until reduced by ¼. Stir in some salt, fine ground black pepper and the parmesan cheese.
Drain the pasta, reserving ½ cup of the cooking water. Add pasta to the sauce and toss to combine, adding a little of the water if needed. As you’re combining the pasta and sauce, if it does get a little bit dry just add in some more pasta water.
Plate your pasta, add some extra sauce on top with some finely sliced parsley and extra grated parmesan. Enjoy!

Notes

Chef Tips

Reserve pasta water before you drain

This is easy to forget when you’re moving quickly. The starchy pasta water is what emulsifies the cream sauce and makes it cling to the pasta. Once the pasta is in the colander, that water is gone. Keep a ladle or cup next to the pot as a reminder and scoop it out just before draining. You won’t need more than half a cup, but you do need some.

Don’t let the garlic darken

Garlic that’s gone too far tastes bitter and that bitterness carries through the whole dish. After the bacon has rendered and the pan has fat in it, add the garlic and thyme over medium heat. Keep it moving and watch it closely. You want it fragrant and just starting to turn golden at the edges, not brown all over.

Storage

Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat with a splash of cream or milk to loosen the sauce, as it thickens significantly when cold. This dish doesn’t freeze well as the cream sauce splits when defrosted.

Traditional recipe

This is a modern take, if you want to try the authentic Roman version, skip the cream and bacon. Just toss hot fettuccine with plenty of butter and Parmigiano-Reggiano, using pasta water to make it silky.

FAQs

Can I skip the wine?

Yes. Replace it with an equal splash of the pasta cooking water. You’ll lose a little of the acidity and depth the wine adds when it reduces, but the dish will still work. A small squeeze of lemon juice added at the end gives some of that brightness back.

Can I make it vegetarian?

Yes. Skip the bacon entirely. You’ll lose the rendered fat, so add an extra tablespoon of olive oil or butter to the pan before the garlic and thyme go in. Sautéed mushrooms are a good addition and add a savoury, earthy note that the bacon would have provided.

What pasta shapes work?

Fettuccine is traditional because the wide, flat strands hold a rich cream sauce well. Tagliatelle and pappardelle work similarly. Penne and rigatoni are fine if that’s what you have. Avoid very thin pastas like angel hair as the sauce is too heavy for them.