Fettuccine Alfredo

Fettuccine Alfredo is fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish. In Italy, meanwhile, fettuccine al burro is generally considered home cooking, and the pasta dish or the sauce named "Alfredo" are unknown and generally scoffed at by Italian writers.

Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi by Martino da Como, a northern Italian cook active in Rome; the recipe calls for cooking the pasta in broth or water and adding butter, "good cheese" and "sweet spices".

Modern Fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro" in 1907 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter to the fettuccine when mixing it together for her.

INGREDIENTS
  • 1 lb Fettuccine Pasta
  • 6 Tablespoons Butter
  • 1 Garlic Clove (minced)
  • 1 ½ cups Heavy Cream
  •  ¼ teaspoon Salt
  • 1 ¼ cup Shredded Parmesan Cheese
  • ¼ teaspoon Pepper
  • 2 Tablespoons Italian Parsley (optional)

INSTRUCTIONS
  • In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 
  • In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 
  • Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
  • Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
  • Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
  • Garnish with Italian parsley, if so desired.


Shamelessly filched from: 
Thank you Modern Honey! :-)

Images: Unsplash and Freepik.


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