Fettuccine Alfredo
4 servings5 min prep20 min cookEasy
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The Tale of Fettuccine Alfredo
Story updated
Fettuccine Alfredo was created around 1908 by Roman restaurateur Alfredo di Lelio, who tossed fresh pasta with butter and Parmesan cheese to tempt his wife's appetite after childbirth. American tourists popularized a much creamier version back in the U.S., diverging significantly from the simple original Roman dish.
Ingredients
Scale:· 4 servings
- 1 lb fettuccine
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for garnish
Instructions
- 1Cook the fettuccine in a large pot of salted boiling water until al dente, about 10 to 12 minutes, then reserve 1 cup of pasta water and drain.
- 2While the pasta cooks, melt the butter in a large skillet over medium heat and saute the garlic for about 1 minute until fragrant.
- 3Pour in the heavy cream, bring to a gentle simmer, and cook for 3 to 4 minutes until slightly thickened.
- 4Reduce the heat to low and whisk in the Parmesan cheese a handful at a time until melted and smooth, seasoning with salt and pepper.
- 5Add the drained fettuccine to the sauce and toss well, adding splashes of reserved pasta water until the sauce clings nicely to the noodles.
- 6Serve immediately topped with extra Parmesan and a sprinkle of chopped parsley.
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