Italian restaurateur Alfredo
di Lello is credited with creating this dish in the 1920s.
The fettuccine is enrobed
in a rich, yet simple sauce of butter, grated Parmesan
cheese, heavy cream and freshly
ground black pepper...and nothing more.
Fettuccine
Alfredo
- 1 (16-ounce) package fettuccine
pasta
- 1/2 cup butter
- 2 cups heavy whipping
cream
- 1 cup freshly grated Parmesan
cheese (see Cook's Note)
- 1 teaspoon kosher or coarse
salt, or to taste
- 1/4 teaspoon freshly ground
black pepper, or to taste
- Additional freshly grated
Parmesan cheese for sprinkling
- Cook pasta according to
package directions.
- While pasta is cooking,
melt butter in large skillet;
add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to
to reduce and thicken sauce.
- Remove from heat
and add cooked fettuccini
and 1 cup Parmesan. Toss
to combine and serve immediately with an extra sprinkling of
Parmesan cheese over the top, if desired.
Makes 6 servings.
Note: The success of this
dish depends entirely on the use of fresh Parmesan cheese. Do
not use the canned or pre-grated variety, it will not melt properly
besides having an inferior taste.
Nutrition Facts (per serving:
1/6 serving of pasta and sauce): 625.6 calories; 50% calories
from fat; 36.0g total fat; 109.9mg cholesterol; 697.6mg sodium;
178.8mg potassium; 58.3g carbohydrates; 1.8g fiber; 0.2g sugar;
56.5g net carbs; 17.1g protein.
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