Dinner

Fettuccine Alfredo

 

Fettuccine Alfredo is a classic American pasta dish made with fettuccine noodles and a Parmesan cream sauce.  It is simple yet very satisfying, as it is packed full of flavour and very rich.  Although Fettuccine Alfredo is an American dish, it was inspired by an Italian dish that combines fettuccine noodles with butter and Parmesan cheese.  There are different ways to make an Alfredo sauce however in this recipe I use a bechamel sauce enriched with heavy cream, spices and a combination of pecorino romano and parmigiano reggiano cheeses.  A lot of Alfredo sauces have butter and heavy cream as a base, which creates a thin sauce.  I use a bechamel base instead, because I find the resulting sauce coats the fettuccine noodles better since it is thicker.

 

 

 

 

 

Tips for Making Perfect Fettuccine Alfredo

 

  1. Do not burn the roux:  Make sure you do not cook the roux for too long or the butter and garlic may burn and affect the taste of the sauce.
  2. Salt the cooking water:  Cooking the fettuccine noodles in salted water enhances their flavour.
  3. Cook the fettucine to al dente:  This Fettuccine Alfredo tastes best when the noodles are cooked to al dente.  If the noodles are over-cooked they will be mushy.

 

 

 

Recipe Q & A

 

Q:  Can the garlic be omitted from the sauce? 

 A:  The garlic is a distinguishing component of Alfredo sauce and gives the sauce a delicious flavour.  However if you are not a garlic lover you can omit it from the recipe and obtain a milder tasting sauce.

 

 

 

Fettuccine Alfredo

 

Recipe By:        Blue Ribbon Eats

Servings:          4
Prep Time:       35 minutes

 

 

 

INGREDIENTS

 

Alfredo Sauce:

1 cup 2% milk
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup finely grated pecorino romano cheese
1 cup finely grated parmigiano reggiano cheese
1 small garlic clove, finely chopped
pinch of black pepper
pinch of sea salt
pinch of nutmeg

 

Pasta:

320g Durum wheat semolina fettuccine noddles

1/2 cup fresh parsley, minced

 

 

INSTRUCTIONS

 

Alfredo Sauce:
  1. In a medium pot add the milk and heavy cream and whisk to combine.  Bring the mixture to boil.  Once boiling, remove the pot from the heat.
  2. In a medium-large pot add the butter and melt over medium heat.  When melted, add the flour and garlic and stirring continuously, cook the paste for ~ 2 minutes or until it bubbles but does not brown.  Turn the heat to medium-high.  Add 1/3 of the milk mixture to the roux and stir continuously to blend.  Add the remaining milk mixture and stir until blended.  Bring the sauce to boil, stirring continuously.  Once boiling, turn the heat to low and cook the sauce for another 2 minutes, stirring continuously.
  3. Remove the sauce from the stove and season it with black pepper, salt and nutmeg to taste.  Add the percorino romano and parmigiano reggiano cheeses and stir until blended.

 

Pasta:
  1. Cook the fettuccine noodles in boiling salted water until al dente.  Drain the cooking water and toss the noodles with the Alfredo sauce until they are coated.  Sprinkle with parsley and serve warm.

 

 

 

Yields 4 servings

Fettuccine Alfredo

35 minPrep Time

35 minTotal Time

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Recipe Image

Ingredients

Alfredo Sauce:

1 cup 2% milk

1/2 cup heavy cream

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/2 cup finely grated pecorino romano cheese

1 cup finely grated parmigiano reggiano cheese

1 small garlic clove, finely chopped

pinch of black pepper

pinch of sea salt

pinch of nutmeg

Pasta:

320g Durum wheat semolina fettuccine noddles

1/2 cup fresh parsley, minced

Instructions

    Alfredo Sauce:
  1. In a medium pot add the milk and heavy cream and whisk to combine.  Bring the mixture to boil.  Once boiling, remove the pot from the heat.
  2. In a medium-large pot add the butter and melt over medium heat.  When melted, add the flour and garlic and stirring continuously, cook the paste for ~ 2 minutes or until it bubbles but does not brown.  Turn the heat to medium-high.  Add 1/3 of the milk mixture to the roux and stir continuously to blend.  Add the remaining milk mixture and stir until blended.  Bring the sauce to boil, stirring continuously.  Once boiling, turn the heat to low and cook the sauce for another 2 minutes, stirring continuously.
  3. Remove the sauce from the stove and season it with black pepper, salt and nutmeg to taste.  Add the percorino romano and parmigiano reggiano cheeses and stir until blended.
  4. Pasta:
  5. Cook the fettuccine noodles in boiling salted water until al dente.  Drain the cooking water and toss the noodles with the Alfredo sauce until they are coated.  Sprinkle with parsley and serve warm.
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https://evipatissier.com/2018/12/15/fettuccine-alfredo/

 

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