Fettuccine Alfredo with Spinach



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 spinach, broccoli, shrimp or chicken to truly make this a hearty family meal.

Buy at Art.com
Buy From Art.com

INGREDIENTS

  • 1 pound of fettuccine or penne pasta
  • 8oz of fresh baby spinach
  • 2 cloves of garlic, finely chopped
  • 4 Tbls of butter
  • 1 cup of heavy whipping cream
  • 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 to 12 minutes.
  • In a sauce pan large enough to hold all the pasta, melt the butter on low heat.
  • Saute the spinach and the garlic until the spinach is slightly wilted.
  • Stir in the cream and cook 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 fettuccine alfredo in a serving bowl and garnish with parsley. Serve with extra cheese. Serves 6 people.



    Don't forget to click on the logo below and subscribe to my
    NEW NEWSLETTER

    logo

    That's a discovery! That's Italian! That's
    Great Chicago Italian Recipes.com

    Leave Fettuccine Alfredo and return to Italian Recipes
    Leave Fettuccine Alfredo and return to Best Tasting Pasta Recipes


    Google


    Home | The Italian Grocer | Italian Heritage | Italian Chefs | New Contest | What‘s New | Restaurant Reviews | Your Reviews | Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes | Beef Recipes | Pork Recipes | Veal Recipes | Lamb Recipes | Seafood Recipes | Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes | Coffee and Espresso| Italian Dinner Music | Food Glossary | About the Cook | Sitemap | Share This Site | Contact | Privacy Policy | Disclaimer | Submit Your Recipes | Your Italian Recipes | Archived Menus


  • Print Friendly and PDF



    32 Great Italian Sauces


    book

    Downloadable E-book


    Mia Cucina Pazzo


    book

    <Downloadable E-book


    Pizza

    book

    Downloadable E-book


    Italian Christmas Cookies


    book

    Downloadable E-book