When you just love the cheesiness of Italian pasta dishes, it’s hard to ignore fettuccine alfredo. This one classic recipe involves fettuccine pasta tossed and rolled with the heavenly creaminess of butter and Parmesan cheese. You won’t sweat in cooking this pasta, plus you can be pretty creative to individualize this dish.
Fettuccine Alfredo Recipe
- Frying Pan
- 1 lb. chicken boneless, skinless, and cut into strips
- 1 lb. fettucine
- 12 oz. of mushrooms thinly sliced
- 2 cups of heavy cream
- 3/4 cup of grated parmesan cheese
- 2 tbsp. of unsalted butter
- 4 cloves of garlic peeled only (do not chop)
- Ground white pepper
- Olive oil
- parsley finely chopped
- just more parmesan cheese please
- Prepare fettuccine pasta according to the instructions given by the manufacturer. (Usually, the instructions are found at the back of the packaging.)
- Get your chicken strips and season with salt and white pepper.
- Heat up skillet and pour a little amount of olive oil. Put the unsalted butter and let it melt. You pour oil so that your butter won’t actually burn.
- Saute the seasoned chicken strips and mushrooms into the butter.
- Get a small saucepan and simmer garlic cloves into the cream for about 10 minutes.
- Pour the cream into the pan of the chicken and get the garlic cloves off the cream.
- Next, put and mix in the parmesan cheese into the chicken and cream sauce.
- Toss the pasta and the sauce together. Serve the already made fettuccine alfredo with the extra parmesan and finely chopped parsley.
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Creamy Fettuccine Alfredo Pasta Recipe
- 1 lb fettuccine
- 1 stick butter
- 1 ½ cups heavy cream
- 2 cups parmesan cheese, grated
- Salt & Pepper, to taste
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the instructions on the box.
- In a small frying pan, add the butter and cream. Simmer for 2-3 minutes on a medium flame, to thicken the cream. Add in the grated parmesan and stir until melted. Add salt and pepper to taste.
- Pour the drained fettuccine into the alfredo sauce and mix with tongs until all the pasta is coated in the sauce. Serve immediately
Tips for making Fettuccine Alfredo
To prepare this dish, start by boiling the fettuccine. Stir the pasta until it is tender. Add a tablespoon of olive oil to the pot and cook until it is hot. Use the pasta water to thin the sauce. To make it healthier, add some fresh milk to the dish and stir until it is thick and creamy. The sauce will thicken when it has been reheated. Once the pasta is cooked, add the remaining ingredients and stir until well combined.
Once the fettuccine is cooked, drain the water and return it to the pan. You may want to add a teaspoon of oil to keep the sauce from sticking to the pasta. You can also add a bit of the pasta water to thin the sauce. In the end, a little oil goes a long way! Soak the fettuccine in this creamy sauce for about 15 minutes. Then, add some cream or milk.
To make this dish, start by adding the fettuccine to a pot of boiling water. Stir while the pasta is cooking, until it reaches the desired al dente. While the pasta is cooking, add a small spoon of oil to prevent the sauce from sticking. Once the noodles are cooked, the sauce will thicken and emulsify. While the sauce cooks, you can add some of the pasta water if it’s too thick.
What is Fettuccine Alfredo?
The original recipe for fettuccine alfredo was created by Italian cook Martino da Como in the 19th century. He was the first to mix cheese and butter in pasta. This recipe was known as macaroni romaneschi. The dish was later invented by Alfredo Di Lelio. While he had originally cooked pasta with just butter and cheese, he was experimenting with different textures and flavors to see which one would be the most appealing.
Alfredo alla Scrofa, an Italian chef who owned a restaurant in Piazza Rosa, was the first to introduce the dish to the U.S. He was the first to put the sauce on the menu. Today, it is an iconic dish for any pasta lovers. It’s easy to make and will be the perfect addition to your next meal. There are so many variations of this classic Italian pasta recipe that everyone will enjoy it!
Alfredo was a busy restaurateur in Rome when he created the famous recipe. His wife wanted a fettuccine dish that she could serve in a hurry. The dish has become a staple of Italian cuisine, spawning countless imitators around the world. The original Alfredo restaurant opened in Piazza Rosa in 1914, and the sauce spread throughout Italy. As a result, the dish has become a classic in New York City.
The most popular version of this dish is traditionally made with fresh fettuccine noodles. The dish’s name comes from the fact that it is made from fresh fettuccine noodles. It is typically served hot, but you can prepare it in advance if you prefer a warm dish. For a more luxurious version, reheat it over low heat with additional water or butter. This dish is also good if it is kept in the refrigerator for a couple of days.
The recipe for fettuccine Alfredo is the most popular version of this dish. It consists of fresh fettuccine noodles and a creamy sauce made from butter and Parmesan cheese. The pasta is prepared by stirring the sauce frequently and in the right proportion. Its ingredients can vary. The recipe may include either a traditional or low-fat version of the dish. If you’re serving fettuccine to a vegetarian, you should reduce the amount of salt.
A generous portion of fettuccine Alfredo is perfect for two or six people. It serves six people as a main course and four as a side dish. You can easily make it ahead of time by following the recipe below. A good amount of Fettuccine Alfredo is delicious for a weekday meal or for entertaining. If you’re serving more than six, try doubling it. It can easily feed a family of six.
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