If there’s one recipe that deserves a permanent place in your repertoire, it’s this one. Tagliatelle all'Alfredo is one of those dishes that feels restaurant-worthy but can be on the table in under 20 minutes. Creamy, flavourful and with that touch of nutmeg that changes everything.
Alfredo sauce originated in Rome and is, essentially, the perfect combination of butter, cream and Parmesan. No fuss, no strange ingredients. Just quality produce and good technique. The secret is cooking the pasta directly in the sauce so it absorbs all the flavours and becomes perfectly coated.
At home we make it with fresh tagliatelle, which has that soft, porous texture ideal for soaking up the sauce. But if you can’t find fresh pasta, good-quality dried fettuccine works beautifully too. The result is always a dish everyone loves, that comes together in no time and that — let’s be honest — you’ll definitely make again.
Ingredients
- 400 g fresh tagliatelle
- 45 g butter
- 125 g cream
- 50 g grated Parmesan
- 1 glass of milk
- Freshly grated nutmeg
- Salt
- Freshly ground black pepper
Method
- In a large WMF Favorit stainless steel frying pan (you can use the 24 cm or 28 cm version), add the butter and cream over medium heat. Stir until well combined and just beginning to simmer.
- Add the grated Parmesan and continue stirring until the cheese has completely melted into the sauce.
- Season with salt and pepper, add a generous pinch of freshly grated nutmeg and gradually pour in the milk, stirring continuously, until you achieve a smooth and creamy sauce.
- Add the fresh tagliatelle directly into the frying pan with the hot sauce, stir well so the pasta is thoroughly coated, cover the pan and cook over a low heat for the time indicated on the pasta package.
- Serve immediately.
