Name: Fettuccine Alfredo
Total time: 35 min
Ingredients: 8 ounces dried fettuccine; 2 tablespoons butter; 1 cup whipping cream; ½ teaspoon salt; ⅛ teaspoon freshly ground black pepper; ½ cup freshly grated Parmesan cheese; Grated or finely shredded Parmesan cheese (optional)

An Italian pasta favorite with a traditional creamy white sauce that blends Parmesan cheese and whipping cream. This fettuccine Alfredo recipe is sure to become a family favorite!

Fettuccine Alfredo

fettuccine

butter

whipping cream

salt

black pepper

Parmesan cheese

Parmesan cheese (optional)

 Cook fettuccine according to package directions. 

 Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese,  Makes 4 servings. 

Hands down, the very best Alfredo recipe I have tried.  So easy and delicious.  I serve it with pan-seared chicken breast and either broccoli or asparagus.  

I love this recipe!    The video shows adding garlic but the recipe does not have garlic listed.  I guessed on the garlic, and it was fantastic!

I like this recipe enough but needed "more." So I add 6 egg yolks beaten, mix some of the hot cream mixture into yolks  return to low heat to thicken, take off heat to temper it, I also add fresh parmesan and romano, it brings it to a whole other level. Tastes like an Ollve Garden copy, only better.  And you have to use salt! Both in the sauce and in your noodle water. If using pink Himalayan or sea salt you need to almost double the amount as they are not as strong as normal table salt. Enjoy!

This looks awful.  I use Elaine's Fettuccine on New York Times food.  You saute 2 cloves of chopped  garlic  in the butter.  Add an egg yolk to the cream.  Pour the cream and egg mixture in the pan with the butter and garlic, then add a cup of parmesan and cook till thick.  Add the fettuccine that has been  cooked in well salted water and toss.   Add some pasta water to help marry the sauce with the Fettuccini. Season with salt and pepper to taste.  Top with more parmesan.  Delicious! 

Funny, this is so not classic Italian.... It is a classic American invention though. No real Italian would ever cook this dish...

To make it with less calories substitute 1/2 and 1/2 for the cream , It will not be as thick or heavy but it is just as good.

HISTORY OF ALFREDO DI LELIO CREATORIN 1908 OF ¿FETTUCCINE ALL¿ALFREDO¿ (¿FETTUCCINE ALFREDO¿), NOW SERVED BY HISNEPHEW INES DI LELIO, AT THE RESTAURANT ¿IL VERO ALFREDO¿ ¿ ¿ALFREDO DIROMA¿  IN ROME, PIAZZA AUGUSTO IMPERATORE 30With reference to yourarticle I have the pleasure to tell you the history of my grandfather AlfredoDi Lelio, who is the creator of ¿Fettuccine all¿Alfredo¿ (¿Fettuccine Alfredo¿)in 1908 in the ¿trattoria¿ run by his mother Angelina in Rome, Piazza Rosa (Piazzadisappeared in 1910 following the construction of the Galleria Colonna /Sordi). This ¿trattoria¿ of  Piazza Rosahas become the ¿birthplace of fettuccine all¿Alfredo¿.More specifically,as is well known tomany people who love the ¿fettuccine all¿Alfredo", this famous dish in theworld was invented by Alfredo Di Lelioconcerned about the lack of appetite of his wife Ines, who was pregnant with myfather Armando (born February 26, 1908).Alfredo di Lelio openedhis restaurant ¿Alfredo¿ in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside hisfamily.In 1950 Alfredo Di Leliodecided to reopen with his son Armando his restaurant in Piazza AugustoImperatore n.30 "Il Vero Alfredo" (¿Alfredo di Roma¿),  whosefame in the world has been strengthened by his nephew Alfredo and that nowmanaged by me, with the famous ¿gold cutlery¿ (fork and spoon gold) donated in1927 by two well-known American actors Mary Pickford and DouglasFairbanks  (in gratitude for the hospitality).See also the website of ¿Il Vero Alfredo¿ .I must clarify that otherrestaurants "Alfredo" in Rome do not belong and are out of mybrand  "Il Vero Alfredo ¿ Alfredo diRoma".I inform you that the restaurant ¿Il Vero Alfredo ¿Alfredo di Roma¿ isin the registry of ¿Historic Shops of Excellence¿ of the City of Rome Capitale.Best regards Ines Di Lelio

Homemade alfredo sauce is easier than you think. Get our recipe for the most decadent, creamy sauce you'll ever make!

fettuccine alfredo

Total: 35 minutes

Author : Better Homes & Gardens

Ingredients

Instructions

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