Matusco Magro Fettuccine Alfredo Recipe

Ingredients with Measurements:
- 1 pound of fettuccine pasta
- 1 cup of heavy cream
- 1/2 cup of unsalted butter
- 1 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of cooked and diced Matusco Magro (lean beef)

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. Drain pasta in a colander and set aside.
2. In a saucepan, melt butter over medium heat. Add heavy cream and stir until combined.
3. Add grated Parmesan cheese, salt, black pepper, and nutmeg to the saucepan. Stir until the cheese is melted and the sauce is smooth.
4. Add cooked and diced Matusco Magro to the saucepan and stir until combined.
5. Add the cooked fettuccine pasta to the saucepan and toss until the pasta is coated in the Alfredo sauce.
6. Serve hot and enjoy!


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for the saucepan
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 800
- Fat per serving: 54g
- Protein per serving: 33g
- Carbohydrates per serving: 50g
- Sugar per serving: 3g
- Sodium per serving: 690mg

Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Matusco Magro can be substituted with cooked and diced chicken breast or shrimp.

Variations:
- Add sautéed mushrooms or spinach to the Alfredo sauce for extra flavor.
- Use linguine or spaghetti instead of fettuccine pasta.
- Add red pepper flakes for a spicy kick.

Tips and tricks:
- Reserve some pasta water before draining the pasta. Use it to thin out the Alfredo sauce if it becomes too thick.
- Stir the Alfredo sauce constantly to prevent it from burning or sticking to the saucepan.
- Use freshly grated Parmesan cheese for the best flavor.

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

Reheating instructions:
- Reheat pasta in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve pasta in a large bowl or on individual plates.
- Garnish with chopped parsley or additional 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 Alfredo sauce is too thick, add some reserved pasta water to thin it out.
- If the Alfredo sauce is too thin, let it simmer on low heat until it thickens.

Food safety advice:
- Make sure to cook the Matusco Magro to the appropriate temperature to ensure it is safe to eat.

Food history:
- Fettuccine Alfredo was created in Rome by Alfredo di Lelio in the early 20th century.

Flavor profiles:
- Creamy, cheesy, and savory.

Serving suggestions:
- Serve hot as a main dish.

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Region: Italian

Taste: Creamy, Rich, Cheesy, Savory, Garlicky