Description: Fettuccine Alfredo is a classic Italian pasta dish featuring long, flat noodles tossed in a rich and creamy sauce made from butter, heavy cream, and Parmesan cheese. This indulgent and comforting dish is known for its silky texture, luxurious flavor, and simple yet elegant presentation.
History: Fettuccine Alfredo traces its origins to Rome, Italy, where it was created by Alfredo di Lelio, a restaurateur, in the early 20th century. The dish was initially a simple combination of butter and Parmesan cheese tossed with pasta, meant to appeal to Alfredo’s pregnant wife, who had lost her appetite. Alfredo’s signature dish gained popularity among diners, including visiting celebrities, and became a staple of his restaurant’s menu. In the 1920s, when American silent film stars Mary Pickford and Douglas Fairbanks visited Rome on their honeymoon, they fell in love with Alfredo’s creation and introduced it to the United States. Since then, Fettuccine Alfredo has become a beloved Italian-American dish enjoyed worldwide.
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Serving Size: Serves 4
Ingredients:
- 12 oz (340 g) fettuccine pasta
- 1/2 cup (115 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 1/2 cups (150 g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Cook the Fettuccine:
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Prepare the Sauce:
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, add the heavy cream and bring to a gentle simmer.
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, add the heavy cream and bring to a gentle simmer.
- Combine Pasta and Sauce:
- Add the cooked and drained fettuccine pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce, adding some of the reserved pasta cooking water if needed to thin out the sauce.
- Add the cooked and drained fettuccine pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce, adding some of the reserved pasta cooking water if needed to thin out the sauce.
- Add Parmesan Cheese:
- Gradually sprinkle the grated Parmesan cheese over the pasta, stirring continuously until the cheese has melted and the sauce has thickened.
- Gradually sprinkle the grated Parmesan cheese over the pasta, stirring continuously until the cheese has melted and the sauce has thickened.
- Season and Serve:
- Season the Fettuccine Alfredo with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley if desired, and serve immediately.