A Brief History of Fettuccine Alfredo
Fettuccine Alfredo, with its origins from Rome, is a simple yet delicious pasta dish that highlights the rich flavors of parmigiano-reggiano combined with heavy cream. Even though rustic, its flavor profile is elegantly profound. Let’s embark on a journey to create this creamy delicacy at home.
Ingredients
- Fettuccine pasta: 500 grams
- Unsalted butter: 150 grams
- Parmesan Cheese (freshly grated): 3 cups
- Heavy cream: 2 cups
- Freshly ground black pepper: As per taste
- Salt: As per taste
Instructions :
- Boil a large pot of salted water. Add the fettuccine and cook until al dente, roughly 8 minutes. Drain, reserving 1 cup of pasta water.
- In the meantime, melt butter in a large and heavy saucepan over medium heat. Afterwards, add the heavy cream and bring to a gentle simmer, whisking frequently.
- Remove from heat and gradually whisk in the 2 1/2 cups of parmesan until it forms a creamy and cheesy sauce. Season it with salt and freshly ground black pepper.
- Add the cooked pasta to this sauce and stir until thoroughly coated. If the sauce seems too thick, add some reserved pasta water.
- Plate out the creamy Fettuccine Alfredo and top off with the remaining parmesan cheese before serving.
Tips & Tricks :
When making Fettuccine Alfredo, remember to use a good-quality Parmesan cheese and grate it yourself, as this will melt more smoothly, providing a creamier texture. In addition, don’t overcook the pasta. Leaving it Al-Dente will give a more authentic experience when enjoying this luxurious dish.
We hope you enjoyed our Fettuccine Alfredo recipe! Leave us a comment about your experience, and remember, don’t hesitate to subscribe to our newsletter for more delightful recipes straight to your inbox!
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