Fettuccine Alfredo

When you want something rich and delicious, that is very easy to make, there is nothing quite as satisfying as a glorious plate of freshly made Fettuccine or Pasta Alfredo.

There are many different recipes on how to make a good Pasta Alfredo - using Fettuccine, Spaghetti or even Angel Hair - some have cream and some do not.

I am going to do two versions on this page because I love both. But first, where did this incredible dish called Pasta or Fettuccine Alfredo come from?

That alone is a story worth telling because - Pasta Alfredo is all about LOVE.

I have read two histories on the story of how the recipe for Alfredo was created Both versions are about men from Italy who loved their wives.

The first version is that in the early 1800's a doctor's wife grew very sick and was unable to leave her bed. She languished for weeks, unable to walk and eat, and the doctor was very afraid his wife would die if she did not eat something. In desperation, the doctor dismissed his housekeeper and went into the kitchen himself and experimented with different ways to make pasta. At first the doctor made a plate of fettuccine with just a touch of olive oil. His wife would not eat it. So, he tried adding a little butter and this was better...but his wife took one bite and was unable to keep the pasta down. Inspired that his wife actually tried to eat the pasta - the doctor went back into the kitchen and experimented with making the same pasta with butter, but he added a touch of Parmesan cheese and cream. This worked! His wife was able to eat very small bites and slowly over 2-3 days of her eating just this one pasta dish - the doctors wife was well enough to get out of bed.

The other historical version is I believe an extension from the first story. It is the version we see written more of today. This one centers around the year 1914 and is about an Italian restaurateur named Alfredo di Lelio. He ran a small restaurant just outside Rome. His wife while pregnant with their second child had terrible nausea. Unable to keep any food down, Alfredo made her dishes of plain pasta with butter and Parmesan. She loved the pasta and was able to keep it down. Alfredo was so excited by this development that he added the recipe to his menu and called it after himself - Fettuccine Alfredo!

No matter which recipe you make - Pasta Alfredo is best served immediately when done.

First Version - Pasta or Fettuccine Alfredo made with butter, Parmesan and Cream.

Ingredients:

1 lb of Pasta - any kind you like Fettuccine Pappardelle Pasta or Linguine Fini by Barilla

1 small garlic clove minced

1 cup freshly grated Parmesan Reggiano Cheese (for this dish - grinding fresh is well worth it)

1/2 stick butter (I love Kerry Gold Brand)

2 cups heavy cream

1/4 tsp Salt

1/4 tsp Fresh Cracked Pepper

Chopped fresh parley to finish

*Optional - a dash of granulated garlic powder & Italian Seasonings

Directions:

Quick Tip - Depending on your choice of Pasta - prepare your pasta according to the package directions but remove pot from heat 30 seconds before done. Allow pasta to sit in the pasta water while you finish the Alfredo sauce.

For the sauce - In a large sauce pan heat the butter and cream gently. Once melted, add your minced garlic, garlic powder if using, salt and pepper. Whisk mixture until very smooth then add your Parmesan cheese and simmer together for approx 2-3 minutes or until the pasta is done.

*The timing of adding the Parmesan cheese is best done if you time it to the final few minutes of your pasta cook time. (Shutting the heat off 30 seconds early gives you time to move things around to prepare serving bowls and fresh parsley if using).

The way I do my final prep is I place the serving bowls or plates into the microwave for 30 seconds. I chop my fresh parsley and then I immediately grab the cooked Pasta with a pair of tongs and I transfer the pasta into the simmering sauce.

A little bit of Pasta water is fine - but I do not add more unless the sauce gets too thick. (add any extra pasta water slowly by tablespoons).

I serve the Alfredo into the warmed pasta bowls and add fresh chopped parsley on top.

Perfecto!

Second Version: Pasta Alfredo made with olive oil, butter and Parmesan Cheese

Ingredients:

1 lb of pasta - whatever you prefer

1/2 stick butter

1 small garlic clove minced

1 cup grated Parmesan Cheese (for this dish I buy from the cheese section fresh grated Parmesan)

1/4 tsp Salt

1/4 tsp Black Pepper

2 Tbsp Olive Oil

Optional - pinch of Emerill's Original Essence

Optional - pinch of Italian seasonings

Optional - pinch red pepper flakes

Directions:

Prepare Pasta according to directions.

In a saucepan melt butter, olive oil along with the minced garlic - then reduce to simmer. Add your salt and pepper and selected seasonings.

When the Pasta is done add to the saucepan using Tongs. Be sure to have some pasta water included. Once the pasta is in the saucepan add your Parmesan cheese and toss well using tongs.

Use a bit of extra pasta water to get the consistency you want.

Serve in warm bowls or plates.

For this one recipe I typically do not add parsley.

This is my movie night - I need a quick Alfredo pasta fix recipe.

ENJOY!