Fettucine Alfredo
Although Alfredo Sauce may have been influenced by the northern Italian Emilia-Romagna tradition of dressing pasta with butter, cream, and Parmigiano cheese,
Alfredo sauce takes its name, Alfredo, from the Alfredo alla Scrofa Restaurant in Rome where it was developed by the late Alfredo Di Lelio in 1914. Di Lelio used only butter and cheese in his sauce. In American cuisine, it is made with the addition of cream and often mixed with other ingredients such as parsley, garlic, shrimp and chicken.
*Fettucine Alfredo
Note: To make scallop, shrimp or chicken alfredo, sauté the seafood or chicken in olive oil, garlic and parsley just until done. Remove the seafood or chicken, then use this pan to make the alfredo sauce. Once the sauce is done, add the seafood or meat. If using crabmeat, do not sauté; add once the sauce is done and heat.
At Allison's wedding, they served Shrimp Scampi over Alfredo which was made with penne.
1 2/3 cups heavy cream
1/2 stick (4 Tbsp.) unsalted butter
3/4 cups Parmesano Reggiano cheese, grated
1/4 cup Pecorino Romano cheese, grated
White pepper to taste
1/2 teaspoon freshly grated nutmeg (optional)
1 lb dried fettuccini pasta
1/2 cup fresh Italian flat leafed parsley
[I would try to time this so the sauce and the fettuccini are done at the same time.]
In a saucepan, heat the cream and butter together slowly until butter has melted. Add the parmesan and romano cheeses and stir constantly until the cheeses are incorporated into the sauce. Add the pepper and nutmeg, if using, and place on the lowest heat. Do not boil.
Cook the fettuccini in salted boiling water (one tablespoon salt for large pot of water). Cook until al-dente. Drain the pasta into a serving bowl and toss with the Alfredo sauce. Sprinkle the top with the fresh parsley and serve.
Serves 4
Olive Garden Style Fettucine Alfredo (uses cream cheese & milk)
This recipe uses cream cheese and milk in place of the heavy cream.
8 ounces cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine; cooked & drained
In large saucepan combine cream cheese, Parmesan cheese, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well.
Serves 4.
Leftovers freeze well.
Alfredo Sauce with Half and Half
FMM: This sauce was a little thick when I made it. Cut back the flour to 1/2 Tbsp. or add some pasta water to the finished sauce. I haven't tried either of these.
1/2 recipe
2 Tbsp. butter
1 Tbsp. flour
1 cup half and half
1/2 cup finely grated fresh Parmesan cheese (plus more for serving)
ground black pepper
4 oz. fettuccine pasta noodles, cooked
freshly chopped parsley
Cook the fettuccine noodles in a pot of salted boiling water according to the instructions on the box. Drain and set aside.
In a medium-sized saucepan, melt the butter over medium heat.
Add the flour, salt, and pepper to the melted butter. Whisk until the lumps are gone and the flour mixture is smooth.
Slowly pour the half and half into the pot while whisking. Continue whisking until the flour mixture is completely mixed into the half and half with no lumps.
Constantly whisk the mixture until the sauce starts to thicken and just starting to come to a boil.
Remove the pot from the heat source and add the shredded Parmesan cheese. Whisk until the cheese is melted into the sauce.
Place the fettuccine into a bowl. Pour the thickened Alfredo sauce over the cooked fettuccine noodles and toss until the noodles are coated with the sauce.
Sprinkle with parsley and additional Parmesan cheese if desired.
2 servings
