Ingredients with Measurements:
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan for sauce
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. Drain and set aside.
2. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
3. Pour in the heavy cream and stir to combine with the garlic and butter. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Add the grated Parmesan cheese to the sauce and stir until it has melted and incorporated into the sauce. Season with salt and pepper to taste.
5. Add the cooked fettuccine to the sauce and toss to coat evenly. Cook for an additional 1-2 minutes, until the pasta is heated through and coated in the sauce.
6. Serve the creamy garlic Parmesan fettuccine hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 750
Fat: 52g
Carbohydrates: 51g
Protein: 22g
Sodium: 550mg
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter sauce.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add cooked chicken, shrimp, or bacon to the pasta for added protein.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- 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 to use in the sauce if it needs to be thinned out.
- Use freshly grated Parmesan cheese for the best flavor.
- Add the Parmesan cheese gradually to the sauce, stirring constantly, to prevent clumping.
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 it from drying out.
Presentation ideas:
Serve the pasta in a large serving dish or individual bowls. Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired.
Garnishes:
Fresh parsley, chopped
Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of white wine, such as Pinot Grigio or Chardonnay.
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, simmer it for a few more minutes until it has thickened to your liking.
Food safety advice:
- Make sure to cook the pasta until it is al dente to prevent it from becoming mushy.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Fettuccine Alfredo, a popular Italian dish, is believed to have been created in Rome in the early 20th century by Alfredo di Lelio. The dish consists of fettuccine pasta tossed in a rich and creamy sauce made with butter and Parmesan cheese.
Flavor profiles:
Creamy, garlicky, cheesy
Serving suggestions:
Serve the pasta hot as a main dish for lunch or dinner.
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Region: Italian