Why This Recipe Works
We discovered that fresh pasta was essential as a base for the best fettuccine Alfredo recipe—dried noodles didn't hold on to the sauce. Turning our attention to the sauce, we found that a light hand was called for when adding two of the richer ingredients; just 3/4 cup Parmigiano-Reggiano and 2 tablespoons butter were sufficient to add distinctive flavor without being overwhelming. Our real challenge was managing the heavy cream, which is usually reduced by half, making the sauce unpalatably thick. In our fettuccine Alfredo recipe, we reduce only a cup of the called-for cream, saving ½ cup and adding it, uncooked, at the end.