Fettuccine Alfredo Recipe

Delicious Fettucine Alfredo Recipe, Easy and Cheap.

Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. In other words, it is a version of pasta with butter and Parmesan cheese (Italian: pasta al burro e parmigiano). Alfredo di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century, where the "ceremony" of preparing it tableside was an integral part of the dish.

The dish became popularized and eventually spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients. In the US, it is often garnished with chicken or other ingredients to make it into a main course. In Italy, fettuccine al burro is generally considered home cooking; fettuccine Alfredo is a very rich version.

RECIPE Fettuccine Alfredo PREPARATION

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.

Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

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