Italian Pasta > Fettuccine > Alfredo Sauce

Caprino Valle Fettuccine Alfredo Recipe

Ingredients with Measurements:
- 1 pound fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 oz Caprino Valle goat cheese, crumbled
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large pot for boiling pasta
- Saucepan for Alfredo sauce
- Colander for draining pasta

Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in heavy cream and bring to a simmer. Add grated Parmesan cheese and stir until melted and well combined.
4. Add crumbled Caprino Valle goat cheese to the sauce and stir until melted and smooth.
5. Drain the cooked pasta and add it to the saucepan with the Alfredo sauce. Toss until the pasta is well coated with the sauce.
6. Season with salt and pepper to taste.
7. Serve hot with fresh parsley for garnish.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for the saucepan
Serving size:
- 4 servings

Nutritional information:
- Calories: 740
- Fat: 47g
- Carbohydrates: 56g
- Protein: 23g

Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the sauce.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Caprino Valle goat cheese can be substituted with any other type of goat cheese.

Variations:
- Add cooked chicken, shrimp, or mushrooms to the pasta for a heartier meal.
- Use different types of pasta such as linguine or spaghetti.
- Add red pepper flakes for a spicy kick.

Tips and tricks:
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Use freshly grated Parmesan cheese for best results.
- Crumble the goat cheese finely to ensure it melts evenly in the sauce.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a saucepan over low heat, stirring occasionally until heated through.

Presentation ideas:
- Serve the pasta in a large bowl or individual plates.
- Garnish with fresh parsley or additional grated Parmesan cheese.

Garnishes:
- Fresh parsley
- Grated Parmesan cheese

Pairings:
- Serve with a side salad or garlic bread.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the sauce becomes too thick, add some reserved pasta water to thin it out.
- If the sauce becomes too thin, simmer it for a few more minutes until it thickens.

Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking.
- 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 and created the dish for his pregnant wife who was experiencing nausea and had lost her appetite.

Flavor profiles:
- Creamy, cheesy, and savory.

Serving suggestions:
- Serve hot as a main dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Italian

Taste: Creamy, Rich, Cheesy, Savory, Garlicky, Butter, Butter-Y