If there’s one recipe that deserves a permanent spot in your repertoire, it’s this one. Tagliatelle all'Alfredo is one of those dishes that looks restaurant-worthy, but you can have it on the table in less than 20 minutes. Creamy, flavorful, and with that hint of nutmeg that changes everything.
Alfredo sauce has Roman roots and, in essence, is the perfect combination of butter, cream, and Parmesan. No fuss, no strange ingredients. Just quality ingredients and good technique. And the trick is to cook the pasta directly in the sauce, so it absorbs all the flavors and becomes perfectly coated.
At home, we make it with fresh tagliatelle, which has that soft, porous texture that’s ideal for absorbing the sauce. But if you can’t find fresh pasta, it also works very well with good-quality dried fettuccine. The result is always a crowd-pleasing dish that comes together in no time and that, let’s be honest, you’ll make again and 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 pepper
Preparation
- In a large WMF Favorit stainless steel frying pan (you can use the 24 or 28 cm one), add the butter and cream over medium heat. Stir until well combined and they begin to simmer.
- Add the grated Parmesan and keep stirring until the cheese is completely dissolved in the sauce.
- Season with salt and pepper to taste, add a generous pinch of freshly grated nutmeg, and gradually pour in the milk, stirring, until you have a smooth, creamy sauce.
- Add the fresh tagliatelle directly to the pan with the hot sauce, stir well so the pasta is fully coated, cover the pan, and cook over low heat for the time indicated on the pasta package.
- Serve immediately.
