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Fettuccine Alfredo

fetticcini

RICH AND CREAMY

Rich and creamy fettuccine alfredo is not for the faint of heart. When preparing this delicious pasta recipe your heart does need to be considered. The calories and fat content are high but if they weren’t it wouldn’t taste so darn good. I recommend this dish once a year when your in the mood to indulge yourself in something you know you shouldn’t be eating.

As few people may know, fettuccine alfredo was created in Rome by Alfredo di Lelio at his restaurant “Alfredo alla Scrofa” in 1920. This dish became extremely popular and eventually made it back to the U.S.. There are many variations of this dish. Some people may use Romano or Asiago cheese though I prefer the traditional Parmigiano-Reggiano. As a matter of fact I wouldn’t make it any other way. The quality of this particular cheese is what brings out the delicious flavor of this dish.

If the fettuccine is not enough you can always add broccoli, shrimp or chicken to truly make this a hearty family meal.

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INGREDIENTS

  • 1 pound of fettuccine or penne pasta
  • 1 cup of heavy whipping cream
  • 4 Tbls of butter
  • 3/4 of a cup of freshly grated Parmigiano-Reggianno cheese
  • 1/4 tsp of freshly grated nutmeg
  • 1/4 tsp of salt
  • 1/4 tsp of freshly grated ground black pepper
  • 1/4 cup of fresh parsley chopped

    PREPARATION

  • Cook the fettuccine in 6 quarts of boiling water until al dente. Around 10 minutes.
  • In a sauce pan large enough to hold all the pasta, melt the butter on low heat.
  • Stir in the cream until slightly bubbly.
  • Season with nutmeg, salt and pepper.
  • Drain pasta and place it in the cream mixture stirring to coat.
  • Slowly add the cheese until the mixture is light, creamy and melted through.

    Plate the fettuccini alfredo in a serving bowl and garnish with parsley. Serve with extra cheese. Serves 6 people.



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