Fettuccine All'Alfredo Recipe
Submitted By:from Sugar Land.
Fettuccine All'Alfredo Notes
If you enjoy great food, try this recipe. It's a little something that Italians, as well as almost everyone else enjoys, but can't quite make as well as their favorite, authentic Trattorie and Ristoranti! Well, "This is it! Just for you!". This is exactly as my family has prepared it for generations, and I have successfully prepared it all over the world!
- 1 pound Fettuccine
- 4 handfuls Parmesan or Parmigiano-Reggiano cheese, freshly grated
- 1/4 pound butter
- 1/2 pint whipping cream
- 1 teaspoon fresh parsley, chopped (flat-leaf Italian parsley preferred)
Serves / Yields
Preheat all individual serving plates and forks.
Bring ample (4 to 5 quarts) amount of salted water to a rolling boil, then add fettuccine.
Slowly melt butter, and add cheese and cream-- which has been slightly whipped--and beat together, then set aside.
Place a large scoop of mixture in a heated (not too hot) large pot. When pasta is near done (al dente'), quickly drain and add at once to mixture, stirring constantly. Then add the rest of the sauce mixture, folding in at once.
Serve immediately, sprinkled generously with additional grated Parmesan, and fresh chopped parsley.
Enjoy with a fine, hearty red wine!
I prefer dry fettuccine. It holds up much better when it's time to sauté.