Fettuccine Alfredo

Guide Note

Fettuccine alfredo is a popular Italian pasta dish made with butter, parmesan cheese and heavy cream.

Fast Facts

1. Origin: Created by Alfredo di Lelio in 1914
2. Variants: Chicken, vegetables or shrimp
3. How Served: Main dish or entree
4. Pre-made alfredo sauce can be purchased

Fettuccine alfredo was first made in 1914 by Alfredo di Lelio as a meal for his pregnant wife. His family carries on the recipe and serves it at their restaurants in Las Vegas, Rome, Orlando and New York City.

• 1 pound uncooked fettucine
• 6 tablespoons butter
• 1 shallot, minced
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup finely grated parmesan cheese
• Parsley, for an optional garnish

1. Cook the fettuccine according to the package directions. Drain, but save 1/4 cup of the water.
2. Melt the butter over medium-high heat in a medium saucepan.
3. Add the shallots and sautee until they are tender.
4. Add the heavy cream and bring the mixture to a boil.
5. Boil for five minutes, then remove the mixture from heat.
6. Place the cooked fettuccine, saved 1/4 cup of water, cream sauce and parmesean cheese in a large saucepan. Season with salt and pepper to taste.
7. Cook over medium heat until heated throughout.
8. Transfer to a serving dish and top with parsley and additional parmesan cheese, if desired.