Ingredients with Measurements:
- 1 pound of Cacio di Vacca Bianca fettuccine pasta
- 1 cup of unsalted butter
- 2 cups of heavy cream
- 2 cups of freshly grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making the sauce
- Wooden spoon for stirring the sauce
- Grater for the cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer.
3. Reduce the heat to low and add the grated Parmigiano-Reggiano cheese, stirring constantly with a wooden spoon until the cheese is melted and the sauce is smooth.
4. Season the sauce with salt and pepper to taste.
5. Add the cooked fettuccine pasta to the saucepan and toss to coat the pasta evenly with the sauce.
6. Serve hot and garnish with additional grated cheese and freshly cracked black pepper.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for making the sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 800
Fat: 60g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Cacio di Vacca Bianca fettuccine pasta can be substituted with regular fettuccine pasta.
- Parmigiano-Reggiano cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Add roasted vegetables, such as broccoli or asparagus, for a healthier twist.
- Use different types of pasta, such as linguine or spaghetti.
Tips and tricks:
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Use freshly grated cheese for the best flavor.
- Stir the sauce constantly to prevent it from burning.
Storage instructions:
Refrigerate any leftover pasta in an airtight container for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stove with a little bit of milk or cream to prevent it from drying out.
Presentation ideas:
Serve the pasta in a large serving dish and garnish with freshly grated cheese and cracked black pepper.
Garnishes:
Freshly grated Parmigiano-Reggiano cheese and cracked black pepper.
Pairings:
- Serve with a crisp green salad and a glass of white wine.
- Pair with garlic bread or breadsticks.
Suggested side dishes:
- Roasted vegetables, such as broccoli or asparagus.
- Garlic bread or breadsticks.
Troubleshooting advice:
- If the sauce is too thick, add some pasta water to thin it out.
- If the sauce is too thin, add more cheese to thicken it.
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to prevent foodborne illness.
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 in Rome. The dish became popular in the United States in the 1920s and has remained a favorite ever since.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the pasta hot with freshly grated cheese and cracked black pepper.
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Region: Italian