Monday, December 9, 2013

Traditional Fettuccine Alfredo

Do you ever wonder why Fettuccine Alfredo is so good? I'm talking real, restaurant-style Fettuccine Alfredo.

The answer is actually quite simple. But, in case you were still wondering, there are three main reasons why nobody can say no to a creamy, dreamy plate of Fettuccine Alfredo.

1. Butter
2. Grated Parmesan Cheese
3. Heavy Cream

It's so obvious, isn't it? Normally, I try to only eat Fettuccine Alfredo out at restaurants for special occasions. There is no denying that it is incredibly rich, so moderation is key. But recently...I was craving it. I NEEDED the perfect plate of Fettuccine Alfredo.

When I took the first bite of this Traditional Fettuccine Alfredo, I just melted with joy. And my pasta-loving boyfriend couldn't resist a second helping. A perfect al dente fettuccine pasta, creamy  and buttery white cheese sauce, spicy black pepper. Just thinking about it gives me butterflies.

Turns out, the entire dish is incredibly simple (as you may have guessed from the short ingredient list above). It's reasons like this that make me truly believe we should never buy a jar of pre-made sauce ever again. 

If you're a purist, this recipe is so perfect and so flavorful, you can just enjoy a huge plate of pasta and sauce. If you're a protein and veggie lover, use this recipe as a base for any variation you can imagine.

For our meal, we did chicken and broccoli alfredo. Just grill a couple of chicken breasts and steam some broccoli, place on top of the pasta and sauce and you're good to go! I also would imagine pork tenderloins and asparagus would be a delicious combo, or add bacon and peas for a decadent carbonara. 
Here's what you need for Traditional Fettuccine Alfredo* (Print Recipe!)

1 pound fettuccine
1 stick butter
1 cup heavy cream
1 cup grated Parmesan cheese
Plenty of cracked black pepper
Salt to taste

Here's what you do

Bring a large pot of salted water to a boil. Cook pasta according to package directions. About 2 minutes before the pasta has finished cooking, melt 1 stick of butter in a large skillet. 

Using kitchen tongs, pull the very al dente fettuccine out of the cooking water, allow to drip slightly, and place in the pan. Add the cream and cheese, tossing over low heat until the pasta is completely coated. Season heavily with black pepper and a bit of salt to taste. Serve immediately.

Note: If your sauce starts to thicken up too quickly, use a little bit of the reserved pasta water to thin it out and keep it smooth and creamy. Fettuccine is best served the day it is made. Serves 4 for dinner.

*Recipe from The Joy of Cooking cookbook (which, by the way, is the perfect gift for the budding cook or foodie in your life!)

1 comment:


    With reference of your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by his nephew Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo”, which also contains information on franchising.
    I must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo – Alfredo di Roma" in Rome.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio