Ingredients with Measurements:
- 1 pound of fettuccine pasta
- 1 cup of unsalted butter
- 2 cups of heavy cream
- 2 cups of grated Parmesan cheese
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of chopped parsley
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for Alfredo sauce
- Whisk or wooden spoon for stirring
Step-by-step instructions:
1. Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente.
2. In a large saucepan, melt the unsalted butter over medium heat.
3. Add the heavy cream and bring to a simmer, stirring occasionally.
4. Gradually whisk in the grated Parmesan cheese until it is fully melted and the sauce is smooth.
5. Add the salt and black pepper to taste.
6. Drain the cooked pasta and add it to the Alfredo sauce, tossing to coat evenly.
7. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for the Alfredo sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 900
- Fat: 70g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of added salt accordingly.
- Half-and-half can be used instead of heavy cream for a lighter version of the 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.
- Use different types of pasta, such as linguine or spaghetti.
- Add garlic to the Alfredo sauce for extra flavor.
Tips and tricks:
- Reserve some of the pasta water before draining to use in the sauce if it is too thick.
- Use freshly grated Parmesan cheese for the best flavor.
- Don't overcook the pasta, as it will continue to cook in the sauce.
Storage instructions:
- Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta and sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with chopped parsley or additional grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- White wine, such as Pinot Grigio or Chardonnay
Suggested side dishes:
- Roasted vegetables, such as asparagus or broccoli
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to prevent any foodborne illnesses.
Food history:
- Fettuccine Alfredo is a classic Italian dish that originated in Rome in the early 20th century. It was invented 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
- Rich
- Savory
- Cheesy
Serving suggestions:
- Serve the pasta as a main course for a cozy dinner at home.
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Region: Italian