Fettuccine Alfredo Recipe

ByFoodsDiary Staff

Fettuccine Alfredo is a traditional pasta dish that originates from Italy. This recipe is made with pasta, butter and cheese. We want to point out that this dish was born specifically in Rome, at the Alfredo restaurant. A well-known dish in the world, since pasta is not only made with this sauce, but it is also made with chicken and other pasta.

Although it is true that, like all recipes, they have some variations depending on the country, since some places make it with cream, others with milk cream and in some places they even add tomato. However, the real one is without cream, just with butter and cheese.

Well, the Alfredo sauce is made with the pasta water, butter and Parmesan cheese, an easy and quick sauce that with these ingredients will get a lot of flavor. It is the perfect recipe for those days when we have little time and want to eat well. Cook this delicious dish from Rome; let’s go there with the recipe for Fettuccine Alfredo.

Ingredients to make Fettuccine Alfredo:

  • 500 grams of fettuccine
  • 60 grams of butter
  • 100 grams of Parmesan cheese
  • 300 cubic centimeters of cream or milk cream
  • 1 pinch of salt
  • 1 pinch of white pepper
  • 1 pinch of nutmeg

How to make Fettuccine Alfredo:

  1. You must put a pot with plenty of water and salt on the fire, when it starts to boil you will add the fresh pasta and leave it for the time indicated by the manufacturer, approximately 3-4 minutes.
  2. After this time you must take out the pasta, which must be al dente, so that we can finish cooking it with the sauce later.
  3. When the pasta has already boiled, you must remove it from the heat and drain it well.
  4. Place it on a plate so that it is separated and not crowded, otherwise it would stick together.
  5. We reserve the pasta dish and its water to continue cooking with it later; it must not be thrown away.
  6. It’s time to prepare the ingredients for the sauce. You must add the butter and grate the Parmesan cheese, it can be bought already grated, but freshly grated is much better.
  7. You place the butter in piecesand when it has been for a while at room temperature in a casserole, you put part of the grated Parmesan cheese.
  8. With a ladle you must progressively add the water from the broth to cook the pasta; we will stir with some rods.
  9. Stir constantly so that the Alfredo sauce thickens, and if you see that the pasta water is cold, you should put the casserole over medium heat so that the sauce takes consistency.
  10. So, you should gradually add more cheese and broth until a creamy sauce with a rich Parmesan flavor is formed.
  11. The amount of cheese will depend on the taste of each person.
  12. Add a little pepper or nutmeg.
  13. When you have the sauce, you must add the pasta to the casserole; stir so that it absorbs the sauce well so that it acquires the entire flavor.
  14. We heat the pasta on the fire until it is at the point of the diner.
  15. And ready! We serve the fettuccine alfredo very hot with a little pepper and Parmesan cheese.

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