Ingredients with Measurements:
- 1 pound Nostrano Grasso Fettuccine
- 1 cup unsalted butter
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for Alfredo sauce
- Whisk or wooden spoon for stirring sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Nostrano Grasso Fettuccine and cook until al dente, about 8-10 minutes.
2. While the pasta is cooking, melt the butter in a large saucepan over medium heat.
3. Add the heavy cream to the saucepan and whisk until well combined.
4. Add the garlic powder, salt, and pepper to the saucepan and whisk until well combined.
5. Slowly add the grated Parmesan cheese to the saucepan, whisking constantly until the cheese is melted and the sauce is smooth.
6. Drain the cooked pasta and add it to the saucepan with the Alfredo sauce. Toss the pasta until it is well coated with the sauce.
7. Serve the Nostrano Grasso Fettuccine Alfredo hot, garnished with additional Parmesan cheese and chopped parsley, if desired.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 800
- Fat: 60g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Nostrano Grasso Fettuccine can be substituted with any other type of pasta.
- Unsalted butter can be substituted with salted butter.
- Heavy cream can be substituted with half-and-half or whole milk.
- Garlic powder can be substituted with minced garlic.
Variations:
- Add cooked chicken or shrimp to the Alfredo sauce for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of cheese, such as Romano or Asiago, for a different flavor profile.
Tips and tricks:
- Reserve some of the pasta water before draining the pasta in case the Alfredo sauce needs to be thinned out.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Toss the pasta with the sauce in the saucepan to ensure that each strand of pasta is coated evenly.
Storage instructions:
- Store any leftover Nostrano Grasso Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Nostrano Grasso Fettuccine Alfredo in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Nostrano Grasso Fettuccine Alfredo in individual bowls or on a large platter.
- Garnish with additional Parmesan cheese and chopped parsley for a pop of color and flavor.
Garnishes:
- Additional grated Parmesan cheese
- Chopped parsley
Pairings:
- Garlic bread
- Caesar salad
- Chianti or Pinot Grigio wine
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the Alfredo sauce is too thick, add a splash of pasta water to thin it out.
- If the Alfredo sauce is too thin, let it simmer over low heat until it thickens to the desired consistency.
Food safety advice:
- Make sure to cook the pasta and sauce to the recommended temperatures to ensure that they are safe to eat.
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 1930s.
Flavor profiles:
- Creamy, rich, cheesy, garlicky
Serving suggestions:
- Serve the Nostrano Grasso Fettuccine Alfredo as a main course for dinner.
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Region: Italian