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• 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

• Origins

  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.

• Ingredients

  • 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

• How to Make Fettuccine Alfredo

  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.

• Related Mahalo Pages

  How to Make Alfredo Sauce | Spaghetti | Lasagna | Ravioli | Chicken Parmesan | Pizza | Calzones | Italian Food | Linguine | How to Make Pasta

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