1/6 Photos of Fettuccine All'alfredo
I found this recipe in my "Four Ingredient Cooking" by Joanna Farrow. She states that this is a simple recipe invented by a Roman restaurateur called Alfredo and that he served it with a gold fork and spoon. This recipe says it serves four, but I would imagine alot of people will think it only serves two, so up this recipe as you see fit to serve your families appetites. This is not a garlic flavored recipe but one for the original recipe, so might want to serve with very seasoned tasty main dish/meat. Or you might want to add some minced 1/2 tsp. minced garlic to the butter in the beginning before adding the cream.
My Private Note
Units: US | Metric
- 1Melt butter in a large pan. Add the cream and bring it to a boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste, and turn off the heat under the pan.
- 2Bring a large pan of salted water to a boil. Drop in the pasta all at once and quickly bring the water back to a boil, stirring occasionally. Cook the pasta for 2-3 minutes, or according to the instructions on the packet. Drain well.
- 3Turn on the heat under the pan of cream to low, add the cooked pasta all at once, and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve immediately, with extra grated Parmesan cheese at the table.
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Nutritional Facts for Fettuccine All'alfredo
Serving Size: 1 (175 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 624.6
- Calories from Fat 362
- Total Fat 40.2 g
- Saturated Fat 24.1 g
- Cholesterol 188.9 mg
- Sodium 401.0 mg
- Total Carbohydrate 49.0 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 17.4 g