To-Die-For Fettuccine Alfredo
This recipe is a modification of my mother's classic Fettuccine Alfredo. It has become a favorite of my boyfriend, a connoisseur of the dish, and I have received rave reviews from others who have tried it. While it may not be the healthiest choice, this recipe is sure to satisfy your cravings.
This recipe is a modification of my mother's classic Fettuccine Alfredo. It has become a favorite of my boyfriend, a connoisseur of the dish, and I have received rave reviews from others who have tried it. While it may not be the healthiest choice, this recipe is sure to satisfy your cravings.
- Carbohydrate 2.0509966662146 g
- Cholesterol 155.249833407447 mg
- Fat 50.5236900313823 g
- Fiber 0 g
- Protein 11.5492583352732 g
- Saturated Fat 31.859224186598 g
- Serving Size 1 1 serving (214g)
- Sodium 671.252095835473 mg
- Sugar 2.0509966662146 g
- Trans Fat 3.18438066902101 g
- Calories 502 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Unlike a traditional Roman emulsion of starchy pasta water and hard cheese alone, this rich variant builds its sauce from a foundation of butter and heavy cream. Freshly grated Parmesan and Romano cheeses introduce proteins and fats that melt into the dairy base, whereas pre-shredded supermarket cheeses contain cellulose anti-caking agents that create a grainy texture instead of a smooth emulsion. Low heat is essential during the initial phase; combining butter and heavy cream over gentle warmth prevents the milk solids from scorching or separating. Whisking continuously ensures the dairy fats bind smoothly before the grated cheese enters the pan. Testing pasta doneness requires physical interaction rather than a timer or thermometer. Bite into a strand at the eight-minute mark to check for resistance; an al dente noodle yields firmly to the tooth with a tiny opaque core remaining visible at the center. Tossing the hot pasta directly into the sauce allows the starches clinging to the noodles to absorb and thicken the liquid until every strand is evenly coated. Serve the finished dish immediately on warmed plates to prevent the dairy fats from cooling and congealing on the surface.
