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 skillet or saucepan
- Whisk
- Grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, according to package instructions.
2. While the pasta is cooking, melt the butter in a large skillet or saucepan over medium heat.
3. Add the heavy cream to the skillet and whisk until well combined with the melted butter.
4. Add the grated Parmesan cheese to the skillet and whisk until the cheese has melted and the sauce is smooth.
5. Add the salt, black pepper, and nutmeg to the skillet and whisk until well combined.
6. Drain the cooked pasta and add it to the skillet with the Alfredo sauce. Toss the pasta in the sauce until well coated.
7. Serve hot and garnish with additional grated Parmesan cheese and black pepper, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 800
Fat per serving: 60g
Saturated fat per serving: 38g
Cholesterol per serving: 200mg
Sodium per serving: 1200mg
Carbohydrates per serving: 45g
Fiber per serving: 2g
Sugar per serving: 2g
Protein per serving: 25g
Substitutions for ingredients:
- For a lighter version, you can use half-and-half or milk instead of heavy cream.
- You can use Pecorino Romano cheese instead of Parmesan cheese.
- You can use garlic powder or minced garlic instead of nutmeg.
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 nutrients.
- Use different types of pasta, such as linguine or spaghetti, for a different texture.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent the cheese from clumping.
- Reserve some of the pasta water before draining in case you need to thin out the sauce.
- For a creamier sauce, add a splash of milk or cream at the end.
Storage instructions:
Store any leftovers 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 the sauce from drying out.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with fresh herbs, such as parsley or basil, for a pop of color.
Garnishes:
Grated Parmesan cheese, black pepper, fresh herbs
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of white wine, such as Chardonnay or Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, let it simmer on the stove for a few minutes to thicken.
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to prevent foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
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 in the United States in the 1950s and has since become a staple in Italian-American cuisine.
Flavor profiles:
Creamy, cheesy, nutty, savory
Serving suggestions:
Serve the pasta with a simple green salad dressed with lemon vinaigrette.
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Region: Italian