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Fettuccine Alfredo is the ultimate comfort food. Creamy, cheesy, and oh-so-satisfying, this dish will make you feel like you're dining in a cozy Italian trattoria. Perfect for a quick weeknight dinner or a special occasion, this recipe is simple yet indulgent. Let's dive into making this classic pasta dish that will have everyone asking for seconds.
Fettuccine Alfredo Recipe
Ingredients:
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated parmesan cheese
- 2 cloves minced garlic
- to taste salt
- to taste freshly ground black pepper
Instructions:
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a pan, melt the butter over medium heat. Add minced garlic and cook until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir occasionally.
- Add the grated parmesan cheese and stir until the cheese has melted and the sauce is smooth.
- Toss the cooked fettuccine in the sauce until well coated. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with extra parmesan cheese if desired.
What You Will Need
Read more: Fettuccine Alfredo Casserole Recipe
What you will need to make Fettuccine Alfredo
- Fettuccine pasta: Thick noodles hold the creamy sauce perfectly, making each bite rich and satisfying.
- Heavy cream: Provides the rich, velvety texture essential for a classic Alfredo sauce.
- Unsalted butter: Adds a smooth, creamy base and enhances the overall flavor.
- Parmesan cheese: Melts into the sauce, giving it a sharp, nutty flavor.
- Minced garlic: Infuses the sauce with a subtle, aromatic depth.
Tools and Instruments Needed
What tools/instruments will be needed to make Fettuccine Alfredo Recipe
- Large pot: Essential for boiling pasta evenly and efficiently, ensuring it cooks to the perfect al dente texture.
- Colander: Drains the cooked pasta quickly, preventing it from becoming soggy and overcooked.
- Large pan: Needed for melting butter, cooking garlic, and combining the sauce with pasta.
- Wooden spoon: Ideal for stirring the sauce, ensuring even melting and preventing sticking.
- Garlic press: Quickly minces garlic, releasing its full flavor into the sauce.
- Cheese grater: Grates parmesan cheese finely, allowing it to melt smoothly into the sauce.
Fettuccine Alfredo Recipe
Classic creamy pasta dish.
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Ingredients:
Main Ingredients
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup butter unsalted
- 1 cup Parmesan cheese grated
- 2 cloves garlic minced
- to taste salt
- to taste black pepper freshly ground
Instructions:
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a pan, melt the butter over medium heat. Add minced garlic and cook until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir occasionally.
- Add the grated Parmesan cheese and stir until the cheese has melted and the sauce is smooth.
- Toss the cooked fettuccine in the sauce until well coated. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Notes:
For a richer flavor, use freshly grated Parmesan cheese.
Read more: Instant Pot Fettuccine Alfredo Recipe
Nutrition value:
Calories: 600kcalCarbohydrates: 50gProtein: 15gFat: 40gSaturated Fat: 25gCholesterol: 150mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 2mgCalcium: 300mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the fettuccine pasta and prepare the sauce as directed.
- Let everything cool completely.
- Combine pasta and sauce in an airtight container.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Prepare the dish as per the recipe.
- Allow it to cool fully.
- Transfer to a freezer-safe container or heavy-duty freezer bag.
- Freeze for up to 2 months.
- Thaw in the fridge overnight before reheating.
- Reheat gently on the stove, adding a splash of cream if needed.
Did you know that traditional Fettuccine Alfredo in Italy doesn't actually use heavy cream? The original recipe relies solely on butter and parmesan cheese to create that creamy texture.
Frequently Asked Questions
FAQ:
How can I make the sauce thicker?
Simmer it longer to reduce the liquid or add more parmesan cheese.
Can I use milk instead of heavy cream?
Yes, but the sauce will be less rich and creamy.
How do I prevent the sauce from separating?
Stir continuously and avoid overheating the sauce.
Can I add chicken or shrimp to this recipe?
Absolutely, just cook them separately and mix them in at the end.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
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