Classic Fettuccini Alfredo Recipe
2022-11-03
By The Italian Chef
Italian Cuisine
Main Course
Make a delicious pasta dish with this easy recipe for Fettuccini Alfredo which is a classic Italian pasta dish that originated in the city of Rome.
The Origins of Fettuccine Alfredo
The dish is named after the man who invented it, Alfredo di Lelio, who was a restaurateur in Rome in the early 20th century.
The Addition of Cream and Garlic
The original recipe for Fettuccine Alfredo consisted only of fettuccine pasta, butter, and Parmesan cheese. Over time, other ingredients such as cream and garlic have been added to the recipe, giving it a more complex flavor and texture.
Pitfalls on Fettuccini Alfredo
Getting the right ingredients: Traditional Fettuccini Alfredo only uses a few high-quality ingredients, such as fresh fettuccine pasta, unsalted butter, Parmigiano-Reggiano cheese, and heavy cream.
Cooking the pasta: Cook the fettuccine pasta until it is al dente, then drain it well. Reserve a cup of the pasta water, as it can be used to adjust the sauce consistency later.
Preparing the sauce: Melt butter in a pan then add minced garlic and sauté for a few seconds. Then add heavy cream and bring to a simmer. Add grated Parmesan cheese and whisk until the cheese has fully melted. Be careful not to let the sauce boil as it can curdle.
Creating a smooth sauce: To create a smooth sauce, use a whisk to blend the ingredients thoroughly until it is smooth and creamy. Add a tablespoon of reserved pasta water if the sauce is too thick.
Incorporating the pasta: Add the cooked fettuccine to the sauce and toss gently. The pasta should be coated with the sauce but not swimming in it.
Serving the dish: Serve the Fettuccine Alfredo immediately on warmed plates. Top it with freshly ground black pepper and chopped parsley to add flavor and color.
Be mindful of portion size: Fettuccine Alfredo is a rich and filling dish that can easily lead to overeating. Be mindful of portion size and consider serving it as a side dish rather than a main course.
Making it your own: You can add some variety to the classic recipe by adding sautéed mushrooms, grilled chicken, shrimp, or roasted broccoli. Make sure to cook any additions separately and add them to the pasta before serving.
Ingredients
400g fettuccini pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
3 tbsp butter
2 cloves of garlic, minced
Salt and pepper to taste
1 tbsp parsley, chopped
Instructions
Cook the fettuccini pasta in a large pot of salted boiling water until al dente, according to package instructions.
In a separate saucepan, melt the butter over low heat.
Add minced garlic to the melted butter and sauté until fragrant, about 1-2 minutes.
Gradually pour the heavy cream into the saucepan, stirring gently until the cream is heated through.
Remove the saucepan from the heat and mix in the grated Parmesan cheese until the cheese has fully melted into the sauce.
Drain the fettuccini pasta and add it to the saucepan. Coat the pasta in the sauce and season with salt and pepper to taste.
Garnish with chopped parsley and serve hot.
Preparation Time 10 min
Cook Time 15 min
Total time 25 min
Nutrition Facts
Calories: 500
Fat: 30 g
Saturated Fat: 18 g
Carbohydrates: 45 g
Fiber: 2 g
Sugar: 2 g
Protein: 13 g
Regional Ingredients Variations of Fettuccini Alfredo
Rome, they may use some guanciale, Pecorino Romano cheese, and some black pepper for the sauce, and may finish it with some chopped parsley and some extra-virgin olive oil for a simple and classic taste. This variation is commonly known as "Fettuccine alla Romana."
Tuscany, they may use some porcini mushrooms, cream, and some grated Parmigiano-Reggiano cheese for the sauce, and may finish it with some chopped sage and some truffle oil for a luxurious and earthy flavor. This variation is commonly known as "Fettuccine Alfredo ai Funghi porcini alla Toscana."
Naples, they may use some fresh cherry tomatoes, basil, and some grated Parmigiano-Reggiano cheese for the sauce, and may finish it with some extra-virgin olive oil and some cracked black pepper for a light and summery taste. This variation is commonly known as "Fettuccine Alfredo alla Napoletana."
Umbria, they may use some sausage, cream, and some grated Pecorino Romano cheese for the sauce, and may finish it with some chopped thyme and some nutmeg for a savory and aromatic flavor. This variation is commonly known as "Fettuccine Alfredo alla Umbra."
Sicily, they may use some fresh seafood, cherry tomatoes, and some grated lemon zest for the sauce, and may finish it with some chopped parsley and some white wine for a bright and tangy taste. This variation is commonly known as "Fettuccine Alfredo ai Frutti di Mare alla Siciliana."
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