Fettuccine Alfredo

The modern-day story of Fettuccine Alfredo originates back to a man named Alfredo Di Lelio of Rome in the year 1907 or 1908. When making a dish of pasta for his wife who had just gave birth to their child, he decided to add extra butter to the pasta in order to entice her to eat it. Combined with grated cheese, it became a creamy, delightful sauce. He opened two restaurants and served this dish. From that point on, the recipe took off and he became known as the inventor, even giving demonstrations on how to make it. Alfredo sauce is a rich, creamy dish usually served as a course over fettuccine pasta. Even though its origins mention Rome, this is also a very popular dish in Northern Italy, which has many French influences and creamy dishes due to France being right next door.




                                Recipe


Ingredients

1 Ib. of cry fettuccine pasta
1 cup butter
3/4 pint heavy cream
salt and pepper
1 pinch of garlic salt
3/4 cups Romano cheese
1/2 cup grated Parmesan cheese


Instructions

1. Bring a large pot of lightly salted water to a boil for the pasta. Add fettucine and cook for 10 minutes or until your liking. While the pasta is cooking, we will begin on the sauce.

2. Melt butter and heavy cream into a large saucepan over low heat. Add the salt, pepper and garlic salt. Increase the heat to medium for about 10 minutes. The sauce will start to bubble a bit.

3. Reduce heat to low and add Romano and Parmesan cheese until melted and sauce has thickened. 

4. Add the cooked pasta to the sauce and fold it in until all the sauce is coated. Add more cheese and chopped, fresh parsley if desired. Serve hot.


Sauce is for 1 Ib. of pasta.






Check out this new, cast iron, deep skillet from Zakarian by Dash:

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