Fettuccini Alfredo
From sas 15 years ago
- 20 minutes to make
- Serves 4
Although it was named by an Italian restaurateur, at his restaurant Alfredo alla Scrofa in Rome, it is largely an American dish, essentially the same as the Italian dish ‘fettuccine al burro e panna’ (fettuccine with butter and cream). Read more In Italy the name Alfredo is rarely used and the sauce is never named or prepared separately from the dish. In American cuisine, it is often mixed with other ingredients such as parsley, garlic, shrimp and chicken. (Courtesy of Wikipedia. See less
Ingredients
- 1 pound fettuccine shopping list
- Just over 1/4 pound unsalted butter shopping list
- 1 1/2cup heavy cream shopping list
- 1 cup of the best parmesan cheese you can get, parmigiano Reggiano if possible, grate it yourself. shopping list
- fresh parsley shopping list
- salt shopping list
- Freshly ground pepper shopping list
How to make it
- Cook the fettuccine the way you prepare it
- While this is cooking:
- Put the butter in a large, heavy- bottom frying pan melt down over med heat
- Add 3/4 of the cream; incorporate and stir every 45-60 seconds until the sauce is cooked
- The sauce should start to reduce and thicken.
- When the pasta is finished strain it Add the parmesan cheese to the cream stir until the cheese is completely melted into the cream
- Put the hot pasta into the cream /cheese mixture and toss. Let sit for a minute and then add the rest of the cream simmer for 1 minute. Platter up and sprinkle finely chopped parsley on it.
- You can add-garlic, I sometimes add red pepper flakes if the crowd approves-the colors are beautiful.
The Rating
Reviewed by 3 people-
One of my all-time favorites - and I love the garlic and red pepper flakes, too. Its hard to beat a good plate of Fettuccini Alfredo. Thanks, Sas. :)
lunasea
in Orlando loved it
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I love pasta, this looks and sounds great. I will try soon, thanks :)
mango
in Marion loved it
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I love it when you post true, unadulterated recipes! I've been cooking this for as long as I can remember picking up a sauté pan in a restaurant. Yes, I love to add garlic, and occasionally red pepper flakes. The true snob in me always uses Itali...more
shine
in Rainier loved it
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