FETTUCCINE PASTA WITH ALFREDO SAUCE
Fettucini Alfredo is impossible to resist satisfying meals for lunch or dinner and fast and easy to make. Invented around 1430, as Pasta Al Burro (Pasta with Butter), and then become popular around 1920-ish by Alfredo De Leilo. The original Alfredo Pasta did NOT include Heavy Cream or Garlic - Never! According to popular chefs, heavy cream was added in the US to commercialize the product and appeal to the American public. Many claims that it evolved and become popular with the innovative approach of Olive Garden.
We tried many variations and finally, we set our recipe to include Butter, Heavy Cream, and a very generous portion of Parmesan Cheese. We admit that our recipe might be a bit heavy for the stomach however we do not compromise flavor for fewer calories. While currently, our recipe does not include garlic. Simmering golden brown garlic at the initial cooking phase is really delicious and something to think about - it just has to be done right and that is an art.
Prep Time
15 MinCooking Time
10 MinServing
1 PersonCalories
900 CalIngredients
- Butter ( 2 tablespoons)
- Heavy Cream (8 oz)
- Parmesan Romano Cheese (4 oz is good, 6 oz is much heavier but more delicious)
- Fettucini
- Sauteed Chopped Fresh Garlic (optional, golden brown but remove the oil)
- Fettucini Pasta (about 12 oz per person)
Cooking Direction
Making Alfredo is so fast and easy. On LOW HEAT, melt 2 tablespoons of butter, then add 8 oz of Heavy Cream. Once the heavy cream starts to bubble / boil, add 4 oz of Parmesan Romano cheese and keep stirring until the sauce thickens creamy. Many would add the sauce on top of the Fettucini pasta. We love sauce and go about tossing the fettucini in the sauce and let the pasta absorb the sauce.