Fettuccine Alfredo
Fettuccine Alfredo is a popular Italian dish consisting of fettuccine pasta in a creamy butter and Parmesan sauce. The author of this simple yet rich dish is an Italian chef from early-20th-century Rome, who came up with the recipe wanting to please his pregnant wife who was experiencing problems with her appetite.
Years later, some American tourists brought the recipe to the USA, where it became extremely popular. In the traditional version, the sauce is made with only butter and cheese, while modern versions often include cream and other ingredients.
Serving:
2
Preparation time:
15 min
Calories per person:
Ingredients
Marodi Fettuccine: 200 g
Parmigiano Reggiano: 200 g
Butter: 100 g
Salt: to taste
Preparation instructions:
- Cook the Marodi fettuccine pasta in salted water according to package instructions.
- While the pasta is cooking, finely grate the Parmigiano Reggiano and cut the butter at room temperature into smaller cubes.
- Drain the cooked pasta, but save some of the cooking water.
- In a deep bowl, mix the hot pasta and the butter cubes until the butter melts.
- Add grated Parmesan cheese and, if necessary, a little bit of starchy cooking water to get the desired consistency
- Mix everything well until the cheese melts and makes the creamy Alfredo sauce.
- Serve Fettuccine Alfredo warm with grated Parmesan cheese.
Nutritional value:
Carbohydrates: 79 g
Proteins: 51.5 g
Fat: 70.5 g
Origin of the recipe:
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