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Essential Fettuccine Alfredo Sauce
the Breville Test Kitchen

the Breville Test Kitchen

Essential Fettuccine Alfredo Sauce

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.
time

30 mins total time

activetimeIII

30 mins active time

easy

Easy

user

Serves 4

Ingredients


Measurements:

  • Parmigiano-Reggiano cheese icon
    5 oz Parmigiano-Reggiano cheese

    coarsely chopped

  • unsalted butter icon
    4 oz unsalted butter

    at room temperature

  • large egg yolk icon
    1 large egg yolk
  • kosher salt icon
    1½ tbsp kosher salt
  • dried fettuccine icon
    1 lb dried fettuccine
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

Instructions

  • 1Place a large saucepan of water over high heat and bring to a boil. Meanwhile, continue to the next step.
  • 2Carefully 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.
  • 3Once 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 (16 fl oz) of the cooking water. Strain the pasta.
  • 4Add the hot pasta to the butter mixture and stir. Add 1 cup (8 fl oz) of the cooking water and continue stirring until the butter has melted. Add more cooking water, if necessary.
  • 5Divide the pasta among serving bowls. Season with freshly ground pepper, sprinkle with the reserved parmesan and serve.
Main course
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