Ingredients with Measurements:
- 1 pound fettuccine pasta
- 1 cup unsalted butter
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- Large pot for boiling pasta
- Large sauté pan
- Whisk
- Grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, melt the butter in a large sauté pan over medium heat.
3. Add the heavy cream to the pan and whisk until it is fully incorporated with the melted butter.
4. Add the grated Parmesan cheese to the pan and whisk until it has fully melted and the sauce is smooth.
5. Add the salt, black pepper, and nutmeg to the pan and whisk until fully combined.
6. Drain the cooked pasta and add it to the pan with the sauce.
7. Toss the pasta with the sauce until it is fully coated.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 800
- Fat: 60g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt added accordingly.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Pecorino Romano cheese can be used instead of Parmesan cheese for a sharper flavor.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
- Use different types of pasta, such as linguine or spaghetti, for a different texture.
Tips and tricks:
- Reserve some of the pasta water before draining it to add to the sauce if it is too thick.
- Use freshly grated Parmesan cheese for the best flavor.
- Stir the pasta frequently while cooking to prevent it from sticking together.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop with a splash of milk or cream to prevent it from drying out.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with chopped parsley or basil for a pop of color.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
- Pair with a glass of white wine, such as Chardonnay or Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, add more Parmesan cheese to thicken it.
- If the sauce is too thick, add more heavy cream to thin it out.
Food safety advice:
- Make sure to cook the pasta to the recommended time to ensure it is fully cooked and safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Fettuccine Alfredo is a classic Italian dish that originated in Rome in the early 20th century. It was created by Alfredo di Lelio, who owned a restaurant called Alfredo alla Scrofa. The dish became popular among American tourists and was eventually brought back to the United States.
Flavor profiles:
- Creamy, rich, and cheesy with a hint of nutmeg.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian