Ingredients with Measurements:
- 1 pound fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
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 large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
4. Add grated Parmesan cheese to the skillet and stir until melted and combined with the cream sauce.
5. Drain the cooked pasta and add it to the skillet with the sauce. Toss until the pasta is coated with the sauce.
6. Season with salt and pepper to taste.
7. Serve hot with chopped parsley as garnish (optional).
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 700
Fat: 46g
Carbohydrates: 51g
Protein: 22g
Substitutions for ingredients:
- Half-and-half or whole milk can be used instead of heavy cream for a lighter sauce.
- Romano or Asiago cheese can be used instead of Parmesan cheese.
- Olive oil or vegetable oil can be used instead of butter.
Variations:
- Add cooked chicken, shrimp, or bacon to the pasta for a protein boost.
- Add roasted vegetables such as broccoli or cherry tomatoes for a pop of color and flavor.
- Use different types of pasta such as linguine or spaghetti.
Tips and tricks:
- Reserve some 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.
- Don't overcook the pasta, as it will continue to cook in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk or cream to prevent the pasta from drying out.
Presentation ideas:
Serve the pasta in a large serving dish with a sprinkle of chopped parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
- Garlic bread
- Caesar salad
- White wine such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or shrimp skewers
- Garlic mashed potatoes
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, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pasta until al dente to prevent it from being too mushy.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fettuccine Alfredo is a classic Italian dish that originated in Rome. It was created by Alfredo di Lelio in the early 20th century and became popular in the United States in the 1920s.
Flavor profiles:
Creamy, cheesy, garlicky
Serving suggestions:
Serve the pasta with a side of garlic bread and a Caesar salad for a classic Italian meal.
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Region: Italian