Recipe

Fettuccini Alfredo Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago 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). In Italy t... More Prep:15m Cook:20m Servings:4	Sas
	italian pasta easy rich filling

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Ingredients

1 pound fettuccine

Just over 1/4 pound unsalted butter

1 1/2cup heavy cream

1 cup of the best Parmesan cheese you can get, Parmigiano Reggiano if possible, grate it yourself.

Fresh Parsley

Salt

Freshly ground pepper

Directions

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.

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Comments

lunasea 1 year, 3 months ago said:
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. :)

mango 1 year, 3 months ago said:
I love pasta, this looks and sounds great. I will try soon, thanks :)

shine 1 year, 3 months ago said:
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 Italian parsley -- just can't help it... forgive me.

Take care dear friend,
Ray

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