Fettuccini Alfredo Per Lazio of Rome

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • NOTE:
  • TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
  • IN a pan large enough to hold all the pasta , melt the butter over low heat.
  • ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.).
  • ADD slowly the grated cheese as you continue stirring or whisking.
  • COOK the pasta.
  • ADD salt and pepper to the sauce to taste.
  • ADD the cooked and drained pasta, mixing well with a wooden spoon.
  • TURN into a warmed serving bowl, or directly onto warmed plates.
  • PASS grated Parmesan at the table.
  • PERSONAL NOTE:
  • I went searching for a broccoli and chicken alfredo and found this. I will be adding chicken and broccoli to this, putting it into a greased casserole dish, topping with mozzarella cheese and baking it (at 350F) until the cheese melts.
Advertisement