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: 5 oz Parmigiano-Reggiano cheese - coarsely chopped; 4 oz unsalted butter - at room temperature; 1 large egg yolk; 1½ tbsp kosher salt; 1 lb 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.

30 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

5 oz Parmigiano-Reggiano cheese
coarsely chopped
4 oz unsalted butter
at room temperature
1 large egg yolk
1½ tbsp kosher salt
1 lb dried fettuccine
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.