The Fettuccine Alfredo Recipe was created by Alfredo Di Lelio, a restauranteur from Rome, for his wife who, apparently, had lost her appetite during pregnancy. He decided to prepare a rich dish with egg pasta, butter and the wonderful parmeggiano-reggiano. When that enticed her appetite back, he decided to put it on the menu.
The original fettuccine Alfredo recipe uses only butter and Parmesan on the sauce. The American version uses garlic and heavy cream. I’m not going to lie, either one has a lot of calories, but if you make this as a side dish and not as a main dish, and serve it with chicken or a grilled steak, you lower your calories intake.
Fettuccine Alfredo Recipe - Original
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This original Alfredo sauce recipe uses only butter and Pamesan cheese. Richer than the American version, but extremely delicious!
Author: Marjorie Marina
Serves: 4 (main dish) to 8 (side dish)
Ingredients
- 1 lb pasta (fettucini was the original, but pretty much any pasta works)
- ½ lb butter
- ½ lb grated parmeggiano-reggiano
- 1 cup water in which pasta was cooked (starchy water)
Instructions
- Cook pasta in 5 quarts of salty boiling water for the time indicated on box. Make sure it's still al dente (tender but with a bite to it). When you drain, make sure to reserve 1 cup of the water;
- In a serving bowl, put half of the butter. Drain the pasta and immediately pour over the butter in the bowl. Toss well;
- Add the other half of the butter and toss to melt;
- Start adding the parmeggiano and a little bit of the water if ithe pasta becomes dry;
- Continue tossing until the butter, cheese and starchy water become a velvety sauce;
- Serve immediately. Have extra grated parmeggiano at the table.
Fettuccine Alfredo Recipe - American Version
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The American version of the Alfredo sauce has the addition of garlic and heavy sauce.
Author: Marjorie Marina
Serves: 4 (main dish) to 8 (side dish)
Ingredients
- Serves 4 to 6
- 1 lb pasta of your choice
- ½ cup butter
- 2 cloves garlic (minced)
- 2 cups heavy cream
- ½ cup Parmesan cheese (grated)
- Salt and ground black pepper to taste
Instructions
- In a saucepan over medium low heat, melt the butter;
- Add the garlic and saute until it becomes fragrant;
- Add the cream and season with salt and pepper;
- Simmer for 8 minutes until it thickens;
- Meanwhile cook the pasta in boiling water until it's al dente (tender but with a bite to it);
- When pasta is done, drain and add the sauce;
- Start adding the parmeggiano and a little bit of the water if ithe pasta becomes dry;
- Continue tossing until the butter, cheese and starchy water become a velvety sauce;
- Toss well and serve immediately.
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