Fettuccine Alfredo is a staple menu item in most American-Italian restaurants; however, it’s not a staple menu item in Italy…what?!!! Read on…
This popular “Italian” pasta dish that was created in the early 1900’s by a Roman restaurateur, Alfredo di Lelio. His simple version used two basic ingredients: butter and fresh Parmesan cheese.
It wasn’t until the 1940’s that Americans began to embellish his original recipe by adding heavy cream. If you go to Italy, you won’t find the Americanized version of Fettuccine Alfredo, but the original with real butter and delicious fresh, local Parmesan cheese.
What’s the Difference Between Fettuccine and Linguine Noodles?
Fettuccine and Linguine noodles are both flat, ribbon-pasta made from semolina and durum flours. Fettuccine pasta is a bit wider and thicker than linguine noodles, but you can use either in this recipe!
Ingredients for Fettuccine Alfredo
The beauty of this pasta dish is its simplicity. Boiled ribbon-pasta with a buttery cream sauce, infused with fresh Parmesan..takes less than 15 minutes to create this comfort food!
Variations of Fettuccine Alfredo
Dress this dish up with the addition of sauteed mushrooms, shrimp, green peas, black olives or sun-dried tomatoes! There’s really no limit to what you can add to this basic pasta recipe because the creamy Alfredo sauce pairs well with just about anything!
Serve Fettuccine Alfredo with a crisp green salad or a cup of Cream of Mushroom Soup!
- 1 lb. fettuccine pasta
- 6 cups water
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 stick butter
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1 cup Parmesan cheese grated
- In a large stock pot, bring salted water to boil
- Add fettuccine noodles; stir and cook for 9-11 minutes
- Meanwhile, in a saucepan on medium high heat, melt butter; add cream, nutmeg, garlic powder, salt and pepper, and Parmesan cheese; cook thoroughly until cheese has melted
- Once pasta is done, drain lightly and place in large, flat serving bowl
- Pour Alfredo sauce over fettuccine; toss lightly to coat; taste for seasonings
- Garnish with chopped parsley or basil; additional a bit of Parmesan cheese and serve