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Oct 17, 2023
Easy Recipe To Make Fettuccine Pasta
The Alfredo behind fettuccine Alfredo is Alfredo di Lelio who ran an eatery in Rome. Legend records that he spruced up a simple pasta with butter-and-cheese to entertain his partner, who was enduring morning ailment. When he later offered it at his eating house, it became a sensation, and thusly fettuccine Alfredo came into being.
Thanks to Hollywood for popularizing this simple Alfredo sauce.
In the late 1920s, movie stars Douglas Fairbanks Sr. and Mary Pickford visited di Lelio's restaurant during their honeymoon in Rome, and loved the dish so much that they brought it back to the United States with them.
Fettuccine Alfredo has been around for a while now - it started out as a simple butter and Parmesan sauce, but then it morphed into something creamy. Nobody knows how that happened.
226 grams fettuccine – ½ pound
6 cups water
1 to 1.5 teaspoons salt or add as required
3 to 4 tablespoons Butter – 30 grams, unsalted or salted
1 dash grated nutmeg or ground nutmeg, add as required – optional salt as required
1 tablespoon parmesan cheese – grated, vegetarian
1 to 2 teaspoons parsley leaves – chopped or fresh soft herbs of choice, optional
Cook Fettuccine Pasta:
In a deep pan or a sauce pan on the stovetop add 6 cups of water and 1 to 1.5 teaspoons of salt.
Stir, turn the heat onto high and bring the water to a boil.
Once the water is to a full boil, add the 226 grams (½ a pound or 8 ounces) of fettuccine pasta or other pasta of choice.
Use a spoon to push the fettuccine down into the boiling water as they soften, until fully submerged.
Continue to boil the pasta on medium to high heat.
Cook according to package instructions, until the pasta is just al dente. That means cooked through but with a slight bite – so that the pasta are still toothsome.
Drain the water, making sure to save and set aside about a ½ cup of the cooked pasta water. You might want to use a bit to thin out the alfredo sauce.
While the pasta is boiling, start to prepare the alfredo sauce. In a medium, deep skillet melt 3 to 4 tablespoons of salted or unsalted butter (approximately 40 grams) on low heat. If using salted butter you’ll want to add less salt to finish the dish.
Once the butter has melted, add ½ a teaspoon of finely chopped garlic. Sauté for a few seconds until the raw aroma of garlic goes away. No need to brown the garlic.
Next add 1 cup of heavy whipping cream.
Mix well with a wired whisk. Bring the cream to a gentle boil on low heat. Use a whisk and continuously stir as you bring the cream mixture to a low simmer. Keep an eye on the cream to make sure it does not get brown or burnt.
After the cream begins to gently boil, further simmer for 1 to 2 minutes, until the cream thickens a bit.
Then add 6 tablespoons (50 grams) of grated vegetarian parmesan cheese to the pan.
Mix well to combine the cheese with the cream.
Now add the cooked and drained pasta to the prepared alfredo sauce in the pan.
Use tongs to thoroughly mix the pasta and sauce together, so that every noodle is coated in creamy alfredo.
Continue to cook the fettuccine alfredo on low heat for another minute or two, stirring frequently to keep the pasta from sticking together. If the sauce becomes too thick, add a bit of the reserved pasta water, and stir.
Taste the dish, and season with salt according to your taste preferences and a ¼ teaspoon of crushed black pepper. I also recommend adding a light grating of fresh nutmeg for an earthy, aromatic pop of flavor.
Mix the fettuccine alfredo again, and turn off the heat.
Serve the pasta hot. I like to garnish fettuccine alfredo with a tablespoon of grated vegetarian parmesan cheese and 1 to 2 teaspoons of chopped parsley, fresh or dried.
Leftovers will keep well stored in an airtight container for 1 to 2 days in the refrigerator. On refrigeration the pasta will thicken, so while reheating add a splash of milk or water to thin the consistency slightly.