This dish is one of the most easy yet decadent things I make for a weeknight dinner. Even freshly grating the parmesan, I make it in fewer than 30 minutes.
The history of fettuccine alfredo is that it was created in 1908 by Roman restaurateur Alfredo di Lelio. The story states he invented the dish to encourage his wife, Ines, to eat after she was weakened by the birth of their first child. Throughout modern culinary history, this decadent and creamy dish has become increasingly popular in the United States. Following the closure of Alfredo’s mother’s shop, Alfredo opened his own restaurant in 1914 on Via della Scrofa in Rome, where the dish became a signature item. The dish was introduced to Hollywood in 1927 when silent film stars Mary Pickford and Douglas Fairbanks discovered the dish during their honeymoon in Rome. They were so impressed they gifted Alfredo a golden fork and spoon engraved with “To Alfredo the King of the noodles”.
My tip for making this creamy sauce is to use freshly grated cheese.
In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
Let heavy cream reduce and cook for 5 to 8 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, add remaining cheese. Remove from heat.
Toss alfredo sauce with fettuccine pasta and add half of the parmesan and cook according to package instructions.
In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
Let heavy cream reduce and cook for 5 to 8 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. Remove from heat.
Toss alfredo sauce with fettuccine pasta, adding remainder of the cheese. Garnish with parsley.
Equipment:
Fettucine Alfredo
This decadent pasta is deceptively simple and can be made in just 20 minutes, making it a nice weeknight dinner option. Add cooked chicken or shrimp for additional protein.
Ingredients
Instructions
- In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
- In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
- Let heavy cream reduce and cook for 5 to 8 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. Remove from heat.
- Toss alfredo sauce with fettuccine pasta and add half of the parmesan and cook according to package instructions.
- In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
- Let heavy cream reduce and cook for 5 to 8 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. Remove from heat.
- Toss alfredo sauce with fettuccine pasta and add half of the Parmesan and fresh parsley.