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Quick & Easy

Creamy & Tender Fettuccine Alfredo – Easy Recipe

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Alfredo is a classic Italian pasta dish that is beloved for its creamy, indulgent sauce and simple yet delicious flavor. With tender noodles and a rich, buttery sauce, this dish is perfect for a cozy night in or a special occasion.

Historical Context :

Alfredo di Lelio, an Italian restaurant owner, made his wife a pasta meal with lots of butter and parmesan cheese in 1908. But this wasn’t just a simple daily meal. Alfredo’s wife had lost her appetite after giving birth to their first son, so he wanted to make her hungry again.

Rating –  ⭐⭐⭐⭐⭐

Ingredients:

  • 1 pound fettuccine noodles
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 2 cups grated Parmesan cheese
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

Cooking Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the fettuccine noodles and cook according to package instructions until al dente.
  3. Reserve 1 cup of the pasta water, then drain the noodles and set them aside.
  4. In a large saucepan, melt the butter over medium heat.
  5. Add the heavy cream and bring to a simmer.
  6. Add the grated Parmesan cheese and stir until melted and combined.
  7. If the sauce is too thick, add some of the reserved pasta water to thin it out.
  8. Season the sauce with salt and pepper to taste.
  9. Add the cooked fettuccine noodles to the sauce and toss to coat.
  10. Serve the Fettuccine Alfredo hot, garnished with chopped fresh
    parsley if desired

Relevant Notes & Tips:

  • For a lighter version, you can use half-and-half or milk instead of heavy cream.
  • To make the dish more flavorful, you can add minced garlic and/or chopped shallots to the butter as it melts.
  • To prevent the sauce from separating, make sure to add the Parmesan cheese gradually and stir constantly until melted and combined.
  • Leftover Fettuccine Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat, stirring occasionally, until heated through.
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prep time
20 minutes
servings
4

Equipment

  • Measuring cups and spoons

  • Knife and cutting board

  • Large pot

  • Paper towels

  • Large frying pan

  • Tongs

  • Instant-read thermometer

  • Plate

  • Aluminum foil

  • Whisk

  • Microplane or box grater

  • Parchment paper (optional)

Ingredients

  • 1 pound fettuccine noodles

  • 1/2 cup unsalted butter

  • 2 cups heavy cream

  • 2 cups grated Parmesan cheese

  • Salt and pepper, to taste

  • Chopped fresh parsley, for garnish (optional)

Instructions

1
Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the noodles and set them aside. In a large saucepan, melt the butter over medium heat.
2
Add the heavy cream and bring to a simmer. Add the grated Parmesan cheese and stir until melted and combined. If the sauce is too thick, add some of the reserved pasta water to thin it out.
3
Season the sauce with salt and pepper to taste. Add the cooked fettuccine noodles to the sauce and toss to coat. Serve the Fettuccine Alfredo hot, garnished with chopped fresh parsley if desired
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