Alfredo Fettuccine

Alfredo Fettuccine or Fettuccine al burro (real name in Italian). This dish for the first time was made in Italy between 1882 and 1959. You can add many ingredients that you loved more, but the classic version usually used for Alfredo Fettuccine is an Italian pasta of fresh fettuccine tossed with butter and parmesan cheese.

Alfredo Fettuccine was named for its creator Alfredo di Lelio I in Rome. Alfredo opened his own restaurant “Alfredo” where he cooked pasta for the usual people. Everyone liked this dish and after few years Alfredo opens much more restaurants in Rome and even other countries.

Today we can help you to feel like a true Italian with this amazing and simple taste.

1. Cook the fettuccine

In a large pot, heat water over high heat until boiling. Add salt to taste to season the water. Once boiling, add fettuccine and cook according to package instructions. Be sure in time to cook it correctly. It is important not to overcook or undercooked.

2. Fry the garlic

In a large skillet, heat butter over medium heat. Add minced garlic and cook for 1 minute. Stir in heavy cream to the future sauce.

3. Add the cheese in cream

Let heavy cream reduce, cook for about 5 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.

4. Save some pasta water if you want to thin out the sauce

5. Mix the ingredients

Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese.

6. Serve it to your taste

Sprinkle with black pepper and fresh basil. Serve and enjoy!

Nutritional values

Printable recipe