Fettuccine Alfredo is a rich and creamy pasta dish that originated in Rome, Italy.
It’s made with fettuccine pasta, a simple but decadent sauce of butter, heavy
cream, and Parmesan cheese. It’s a comfort food favorite, known for its smooth,
velvety texture.
Here’s a classic recipe to make Fettuccine Alfredo:
Ingredients:
8 oz (225 g) fettuccine pasta
1/2 cup (1 stick) unsalted butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 tsp garlic powder (optional)
Salt and freshly ground black pepper to taste
Fresh parsley for garnish (optional)
Instructions:
1. Cook the Fettuccine:
Bring a large pot of salted water to a boil. Add the fettuccine and cook
according to the package instructions, usually about 8-10 minutes until al
dente.
Before draining, save about 1/2 cup of pasta cooking water. This can be
used later to adjust the sauce if needed.
2. Make the Alfredo Sauce:
While the pasta is cooking, melt butter in a large skillet over medium heat.
Once the butter is melted, add the heavy cream and stir to combine. Let the
mixture simmer gently for about 3-4 minutes, stirring occasionally.
Stir in the grated Parmesan cheese and continue to stir until the cheese
melts into the sauce and it becomes smooth and creamy.
Season the sauce with garlic powder, salt, and pepper to taste. Continue
to cook for another 1-2 minutes until the sauce thickens slightly.
3. Combine Pasta and Sauce:
Drain the cooked fettuccine and add it directly into the skillet with the
Alfredo sauce.
Toss the pasta in the sauce, ensuring it’s well coated. If the sauce seems too
thick, add a little bit of the reserved pasta water to reach your desired
consistency.
4. Serve:
Once the pasta is coated in the sauce, transfer it to plates or a serving dish.
Garnish with fresh parsley and additional Parmesan cheese, if desired.
Tips for Perfect Fettuccine Alfredo:
Use good-quality Parmesan: The flavor of the cheese is key, so use freshly
grated Parmigiano Reggiano if possible for the best taste.
Pasta water: The starchy pasta water helps the sauce stick to the noodles,
making it extra creamy. Don’t forget to save some before draining the pasta.
Don’t overcook the sauce: Be careful not to let the sauce boil too much
after adding the cheese. It should just simmer gently to melt the cheese
without separating.
Customize it: While traditional Fettuccine Alfredo is simple, you can add
cooked chicken, shrimp, or mushrooms to make it a more substantial dish.
Fun Fact:
Fettuccine Alfredo was created in Rome, Italy, by a chef named Alfredo di
Lelio in the early 20th century. He invented the dish for his wife, who was pregnant
and had a loss of appetite. It became a huge hit, particularly with American visitors
to Rome, and was later brought back to the U.S., where it became a popular comfort
food.
Fettuccine Alfredo is a classic, indulgent pasta dish that’s perfect for a cozy dinner
or special occasion. It’s simple to make, but the creamy, cheesy flavor makes it feel
like a real treat! Enjoy!
