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FETTUCCINE ALFREDO INSPIRED BY THE OFFICE

cook:

2 h 20 min

Picture for Fettuccine Alfredo inspired by The Office

3,327,554 views  Looking for a quick 900-calorie carb-binge before your next 5k? Well, we strongly urge you to skip either one of these Fettuccine Alfredo recipes. Maybe give them a try when you’re at home on a rainy day, perhaps in a cozy set of pajamas in front of the fire while listening to some smooth jazz? I don’t know, just a suggestion.

4 servings

US

original

metric

INGREDIENTS

For the Fettuccine Alfredo

For the Fettuccine Alfredo

kosher salt + more as needed

1 tbsp kosher salt + more as needed

heavy cream, divided

1 ½ cup heavy cream, divided

unsalted butter

2 tbsp unsalted butter

freshly ground black pepper

1 tsp freshly ground black pepper

fresh fettuccine pasta

9 oz fresh fettuccine pasta

parmesan cheese, grated

2 oz parmesan cheese, grated

freshly grated nutmeg

⅛ tsp freshly grated nutmeg

For the Homemade Pasta Dough

For the Homemade Pasta Dough

all purpose flour

12 oz all purpose flour

eggs

8 oz eggs

kosher salt

1 ½ tsp kosher salt

For the Original Fettuccine Alfredo

For the Original Fettuccine Alfredo

kosher salt

1 tbsp kosher salt

homemade fettuccine pasta

1 lb homemade fettuccine pasta

european style unsalted butter, thinly sliced

5 oz european style unsalted butter, thinly sliced

parmesan cheese, grated

5 oz parmesan cheese, grated

pasta water

⅜ cup pasta water

DIRECTIONS

1.

For the Fettuccine Alfredo

1.

Recipe from: America’s Test Kitchen

2.

Bring a large pot of water with salt to a boil.

kosher salt + more as needed

1 tbsp kosher salt + more as needed

3.

Meanwhile, add heavy cream and the butter to a large skillet. Melt over medium-low heat and allow the mixture to reduce by one third, about 5-10 minutes.

heavy cream, divided

1 cup heavy cream, divided

unsalted butter

2 tbsp unsalted butter

4.

Once the sauce is reduced, turn the heat off and add the remaining heavy cream to the skillet. Season with the remaining salt and pepper.

heavy cream, divided

½ cup heavy cream, divided

kosher salt + more as needed

½ tsp kosher salt + more as needed

freshly ground black pepper

1 tsp freshly ground black pepper

5.

Add the pasta to the boiling water. Cook according to the manufacturer's directions for ‘al dente’ pasta, about 2-3 minutes.

fresh fettuccine pasta

9 oz fresh fettuccine pasta

6.

Transfer the cooked pasta directly into the skillet with the heavy cream sauce. Reserve the pasta water.

7.

Turn the heat to low and add the parmesan and nutmeg to the pasta. Cook the pasta and sauce for about 1-2 minutes, stirring with tongs, until the cheese is melted.

parmesan cheese, grated

2 oz parmesan cheese, grated

freshly grated nutmeg

⅛ tsp freshly grated nutmeg

8.

Add about 1/4 cup of the reserved pasta water to the sauce. Once again, stir with the tongs until the sauce is glossy and coats the pasta.

9.

Serve immediately.

10.

For the Homemade Pasta Dough

1.

Combine flour, salt, and eggs in a food processor.

all purpose flour

12 oz all purpose flour

eggs

8 oz eggs

kosher salt

1 ½ tsp kosher salt

2.

Process for 60 seconds until the dough ball forms.

3.

Remove the dough from the processor and form it into a ball.

4.

Wrap the dough tightly and rest for a minimum of 30 minutes at room temperature or up to overnight in the fridge.

5.

Using a pasta roller, work in batches to roll out the dough. Start on the widest setting and decrease the size by two settings with every roll. Roll until the dough reaches the second thinnest setting (or to your preference).

6.

Cut the dough using a pasta cutting attachment or using a knife into long strands about ¼ inch wide.

7.

Dust the pasta in flour and set aside on a large rimmed baking sheet until ready to cook.

8.

For the Original Fettuccine Alfredo

1.

Bring a medium pot of water with salt to a boil. Take about 2 cups of the water and transfer it to a large metal mixing bowl. Toss the water around the bowl to warm it.

kosher salt

1 tbsp kosher salt

2.

Remove the water from the bowl and pat dry.

3.

Add the butter to the warmed bowl along with parmesan cheese.

european style unsalted butter, thinly sliced

5 oz european style unsalted butter, thinly sliced

parmesan cheese, grated

2 oz parmesan cheese, grated

4.

Cook the fresh pasta for 2-3 minutes, then transfer it directly to the mixing bowl.

homemade fettuccine pasta

1 lb homemade fettuccine pasta

5.

Sprinkle another some more cheese over the cooked pasta and about half of the pasta water.

parmesan cheese, grated

5 oz parmesan cheese, grated

pasta water

¼ cup pasta water

6.

Toss the pasta with tongs until a glossy, thickened, homogenous sauce forms that coats the pasta well. Add the other half of pasta water if necessary.

pasta water

¼ cup pasta water

7.

Season with salt and sprinkle the remaining parmesan cheese overtop the pasta.

kosher salt

kosher salt

parmesan cheese, grated

1 oz parmesan cheese, grated

8.

Serve immediately.

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