In fact, Pasta Alfredo, or Fettuccine Alfredo, comes from Italy and was first made by a Roman restaurant owner named Alfredo di Lelio. In the early 20th century, Alfredo made this pasta, butter, and Parmesan cheese dish for his wife, who had lost her appetite. The dish was popularized when Hollywood actors who came to Italy took it home to America, where it became the cream-based version we love to have today!
The Best Fettuccine Alfredo Ingredients
For the most delicious and creamy Alfredo sauce, using high-quality ingredients is a must! Here’s what you’ll need:
For the Sauce:
2 cups heavy cream
1/2 cup unsalted butter
1 cup grated fresh Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional, I like to add it for depth)
1 tbsp chopped parsley (to garnish)
For the Pasta:
12 oz fettuccine (or any pasta you like)
1 teaspoon salt (for the water to boil)
1 tablespoon olive oil (to prevent from sticking)
Step-by-Step Instructions
Step 1: Cook the Pasta
Begin by filling a large pot with water and bringing it to a rolling boil. Add salt & olive oil, then add fettuccine pasta. Prepare according to package directions until al dente. Set aside 1/2 cup pasta water, then drain and reserve.
Step 2: Make The Alfredo Sauce
Melt the butter in a large skillet set over medium heat. Add the minced garlic, and saute until fragrant, about 1 minute. Just be careful not to burn the garlic, it gets bitter.
Step 3: Stir in the cream and seasonings
Add the heavy cream and whisk it into the butter and garlic in the pot. Lower the heat to low and allow the mixture to simmer for around 5 minutes, stirring occasionally. Season with salt, black pepper and nutmeg (if using).
Step 4: Add the Parmesan Cheese
If using, add the grated Parmesan cheese gradually, whisking constantly until it has melted into the sauce. The sauce will thicken and become creamy. If it seems too thick, stir in a little reserved pasta water until it reaches the consistency you want.
Step 5: Combine with Pasta
Transfer the cooked fettuccine noodles into the skillet with the Alfredo sauce. Gently toss to coat the pasta with the creamy sauce. Allow another minute or two to let the flavors combine.
Step 6: Serve and Enjoy
Add to Remove from heat and garnish with freshly chopped parsley. Serve with some more Parmesan cheese on top if you want extra flavor.
How to Make the Best Fettuccine Alfredo
Use freshly grated Parmesan: Pre-packaged Parmesan cheese usually has anti-caking agents that can cause the sauce to become grainy. Use fresh Parmesan, and grate it yourself.
Don’t Overcook the Pasta Al dente pasta stays firmer and absorbs the sauce just right without getting mushy.
Weigh Your Sauce Thickness: If the sauce becomes too add, add some reserved pasta water to loosen it.
Add in ingredients: Traditional Alfredo only consists of pasta and sauce, but you can spruce it up by adding things like grilled chicken, shrimp, mushrooms or spinach.
Serve Immediately: Alfredo sauce continues to thicken as it cools, so it’s best if eaten fresh off of the stove.
Frequently Asked Questions
Can I Substitute Milk for Heavy Cream?
Yes, but the sauce will not be as rich. If you want to thicken it, you can do so one of two ways: by adding a touch of flour or cornstarch mixed with water.
What Kind of Pasta Is Best for Alfredo?
Fettuccine is the classic, but linguine, penne, and even spaghetti can work.
Can I Refrigerate Leftover Pasta Alfredo?
Yes! Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to coax back the creamy texture.
Conclusion
Pasta Alfredo is a classic comfort food that’s really simple to prepare while being so delicious. All you need are some simple ingredients and the right techniques and you can make a restaurant-quality dish in your own kitchen. Make this recipe today and savor the homemade Pasta Alfredo’s rich creamy goodness!
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