Fettuccine Alfredo
Fettuccine Alfredo is a simple yet indulgent pasta dish that has won hearts all over the world. Originating from Rome, it was invented in the early 20th century by Alfredo di Lelio, who created this rich, buttery sauce to please his wife, who had lost her appetite after giving birth. The original recipe consisted only of fettuccine, butter, and Parmesan cheese. Over time, the recipe evolved, especially in America, where heavy cream was added to create the ultra-creamy version we know today. The dish is loved for its velvety texture and the way the sauce perfectly coats the fettuccine, offering a comforting, decadent experience with every bite.
Ingredients
Fettuccine Pasta: 400 grams (14 ounces)
Unsalted Butter: 100 grams (7 tablespoons)
Heavy Cream: 200 ml (3/4 cup)
Parmesan Cheese: 150 grams (5.3 ounces), freshly grated
Salt: To taste
Black Pepper: Freshly cracked, to taste
Nutmeg: A pinch (optional)
Step by Step Recipe
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, following the package instructions. Reserve about 1 cup of pasta water before draining.
Prepare the Creamy Alfredo Sauce: In a large skillet or saucepan over medium heat, melt the unsalted butter. Once melted, pour in the heavy cream and stir well to combine. Bring the mixture to a gentle simmer, allowing it to cook for about 2-3 minutes until it thickens slightly. Do not let it boil.
Add Parmesan Cheese: Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring continuously to melt and combine with the cream. The sauce should be smooth and creamy. If it becomes too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Season the Sauce: Season the Alfredo sauce with salt, freshly cracked black pepper, and a pinch of nutmeg if desired. Nutmeg adds a subtle depth of flavor that enhances the richness of the sauce.
Combine Pasta and Sauce: Add the cooked fettuccine directly into the skillet with the Alfredo sauce. Toss the pasta gently to coat every strand with the luscious, creamy sauce. If needed, add a bit more pasta water to help the sauce cling perfectly to the pasta.
Serve Immediately: Transfer the fettuccine Alfredo to serving plates. Finish with a sprinkle of freshly grated Parmesan cheese and a dash of black pepper on top. Serve immediately while hot and creamy.
Wine Pairing
To complement the rich and creamy flavors of Fettuccine Alfredo, a white wine with good acidity is ideal. A Chardonnay with a hint of oak from California or a Gavi from Italy will enhance the buttery notes of the sauce while cutting through its richness. For those who prefer something lighter, a Pinot Grigio or Sauvignon Blanc offers a crisp and refreshing contrast that pairs beautifully with this creamy pasta dish.