This Week’s Recipe: Easy Homemade Fettuccine Alfredo
This easy homemade fettuccine alfredo recipe is super simple and incredibly delicious. While it’s not quite the traditional Italian version you would get if you visited the restaurant in Rome where it was created, this one will definitely impress all of your guests this holiday season.
Personally, I can’t help but put on my favorite Christmas movie, the Holiday, and make myself some delicious “Christmas Fettuccine”. I’ve tried plenty of different recipes over the years and this one is my all-time FAVE!
I’d love to hear your thoughts in the comments below after you give it a whirl. Tag me in your photos on Instagram @boldlifecreative and I’ll be sure to feature you on my page!
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History of Fettuccine Alfredo
Fettuccine all’Alfredo was created in 1914 by Alfredo Di Lelio, who had four years earlier opened a restaurant in Rome, Italy. At the time Alfredo’s wife had given birth to their son Armando but was left without an appetite. Alfredo tried everything until he made a plate of fresh fettuccine noodles and swirled them in a pan with Parmigiano and butter. One bite and her appetite came roaring back!
This fettuccine recipe was made with a large number of eggs and three kinds of flour; the butter was a triple cream, the richest available and the Parmigiano-Reggiano was cut from the core of the wheel. And that was literally it. He cooked and drained the pasta, tossed it in the pan with the butter and cheese, and presto! Fettuccine all’Alfredo was born.
So how did other chefs elsewhere botch such a perfect, simple dish? The problem was that no American (or Italian-American) cook could possibly obtain the same ingredients Alfredo had at his disposal. The ground wheat flour for the pasta was not available, and Italian eggs from a variety of chicken breeds differ from those laid by American hens. The butter in America was not anywhere near as rich as it was in Italy, and, most important, Parmigiano-Reggiano was not imported until well after World War II.
In order to make the dish, the cooks resorted to boosting the richness by adding heavy cream and a pinch of flour to thicken the sauce. Then, of course, some cooks had to elaborate on the dish by adding parsley. There’s an Italian saying that “Parsley is like children. It gets into everything,” which is not a compliment.
The lesson of the day: less is more!
There’s a saying among chefs, that I learned while I was dating one back in California, when it doubt, keep it simple stupid. KISS.
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Pin this for later – Easy Homemade Fettuccine Alfredo
Easy Homemade Fettuccine Alfredo
Equipment
- saucepan
- cutting board
- cheese grater
Ingredients
- ½ cup unsalted butter can sub margarine
- 1 tbsp fresh garlic, minced
- 2 cups heavy cream can sub oat milk or coconut cream
- 1½ tsp Italian seasoning
- 1½ cups parmesan cheese, grated
- dash nutmeg
- 2 tbsp cream cheese
- 2 tbsp fresh parsley, chopped
- ½ salt and pepper, each, to taste
- 12 oz fettuccine pasta noodles
Instructions
- boil the fettuccine according to the package, don't forget to salt your water, drain water, and set aside
- while the noodles are cooking, in a medium saucepan over medium heat add butter, once melted, add garlic, saute for a minute or two until fragrant
- add heavy cream, Italian seasoning, salt, pepper, and nutmeg, bring to a low boil stirring constantly
- add cream cheese and parmesan cheese, stir until melted and slightly thickened
- add cooked fettuccine and toss with sauce
- serve with fresh parsley as a garnish. enjoy!
