Fettuccine Alfredo

Categories: Food | European Cuisine | Food & Drink

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

  • 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.

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