Fettuccine Alfredo is a classic Italian dish that has become a beloved favorite worldwide. This creamy pasta is known for its rich and velvety texture, making it the perfect comfort food. Alfredo di Lelio created the dish in the early 20th century in Rome. It was designed to be simple and indulgent. Alfredo is made with just a few high-quality ingredients and showcases the beauty of Italian cuisine’s emphasis on fresh and flavorful components.
What is Fettuccine Alfredo
This recipe is ideal for weeknight dinners and special occasions, offering a quick yet luxurious meal option. The combination of butter, heavy cream, and Parmesan cheese creates a sauce that beautifully coats the fettuccine, ensuring every bite is packed with creamy goodness. Whether cooking for the family or hosting a dinner party, Fettuccine Alfredo is sure to impress with its elegance and delightful taste.
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The Best Fettuccine Alfredo Recipe: A Family Favorite!
4
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minutesA classic Italian pasta dish featuring a rich and creamy Alfredo sauce made from butter, heavy cream, and Parmesan cheese. Perfect for a comforting meal or a special dinner.
Ingredients:
12 oz fettuccine pasta
1/2 cup unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced (optional)
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the sauce: Melt the butter in a large skillet over medium heat. Add the minced garlic, if using, and sauté for about 1 minute until fragrant.
- Add the cream: Pour the heavy cream into the skillet and gently simmer. Cook for 2-3 minutes, stirring constantly, until the cream is slightly thickened.
- Incorporate the cheese: Reduce the heat to low and gradually whisk the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Combine pasta and sauce: Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
- Serve: Divide the pasta among serving plates. Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!
Notes
- This Fettuccine Alfredo is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or milk to restore the creamy texture.
