Fettuccine Alfredo

Fettuccine Alfredo

 

 

 

 

 

 

Fettuccine Alfredo is a classic pasta dish made from  fettuccine pasta tossed with Parmigiano-Reggiano cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Most people have a love-love relationship with Fettuccine Alfredo. The first time I ever tasted it was at a restaurant at the Pantheon in Rome, and it was love at first taste. The flavors that pop out are garlic and Parmesan cheese. This pasta is easy to make and uses a few ingredients. Its one of those classics you hardly mess with. In this recipe, I have heighten the taste of the garlic by roasting it first. I must emphasize that the Parmesan cheese is a very important part of this dish. Ensure you use a good quality freshly grated Parmesan cheese for this dish. Start to finish takes less than 15 minutes.

Parmesan Cheese

 

 

 

 

 

 

 

INGREDIENTS

(1) 200 Grams of Fettuccine Pasta.

(2) 1/2 Cup of Whipping Cream

(3) 2 Tablespoons of Butter

(4) 1/2 Cup of Grated Parmesan Cheese

(5) 3 Cloves of Garlic (Minced)

(6) Salt and Pepper to taste.

PROCEDURE:

(1) Boil water in a large pot. Salt and cook pasta. Learn how to cook pasta here.

(2) In a large sauce pan, melt butter and saute minced garlic for about 2 minutes.

(3) Pour in whipping cream, season with salt and pepper and allow to cook till reduced. About 5 minutes.

Cream

 

 

 

 

 

 

 

(4) By this time, the pasta should be ready. I like using fresh homemade pasta which takes about 4 minutes to cook. Find recipe here.

(5) Add grated Parmesan cheese and pasta. Mix into sauce and take off heat.

Grate Cheese

 

 

 

 

 

 

 

Like risotto, Fettuccine Alfredo must be served immediately. Serve with some grated Parmesan cheese and spoon some over the pasta as you eat. Good eats!

Fettuccine Alfredo

 

 

 

 

 

 

 

Check out my other pasta dishes:

Castellane Pasta in Mushroom-Shrimp Sauce

Pasta

 

 

 

 

 

 

Chicken Spaghettini Stir-Fry

Spaghettini

 

 

 

 

 

 

Fettuccine in Tomato-Olives Sauce

Pasta

 

 

 

 

 

 

 

Spinach Linguine

Spinach Linguine

 

 

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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