is found on most American-Italian restaurants’ menus; however, it’s not a staple menu item in Italy…what?!!! Read on…
The American version of Fettuccine Alfredo is based on a plain, popular Italian sauce that was created in the early 1900’s by a Roman restaurateur, Alfredo di Lelio. His simple version combined only butter and Parmesan cheese. It wasn’t until the 1940’s that American’s began to embellish the original recipe by adding heavy cream.
The beauty of this dish is its simplicity. Boiled pasta with a buttery cream sauce, infused with fresh Parmesan..takes less than 15 minutes to create this comfort food!
Fettuccine noodles nestled in a creamy, flavorful white sauce.
- 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