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Best Fettuccine Alfredo Recipe
A fettuccine alfredo recipe is an easy and delicious dish to cook at home. A thick alfredo sauce with rich cream and parmesan cheese is so satisfying and decadent. Shrimp fettuccine, chicken
fettuccine, mushrooms --you can add anything you like to the noodles and alfredo sauce, but a simple and classic Fettuccine alfredo dish is one of my favorites ...a classic Italian recipe so good
it doesn't need any bells and whistles.
A printable copy of this Fettuccine Alfredo Recipe and more tips on how to prepare it can be found at
Give this easy fettuccine recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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What You Need To Make a Fettuccine Alfredo Recipe
10 oz FETTUCCINE NOODLES
4 Tbsp BUTTER
¼ cup OLIVE OIL
1½ cups CREAM
10-15 cloves GARLIC (finely chopped)
2 cups PARMESAN CHEESE (finely shredded)
SALT and PEPPER (to taste)
PARSLEY (if you like, chopped)
How To Make Classic Fettuccine Alfredo
Heat a large skillet on medium heat and add the butter and oil.
When oil is hot, add garlic and saute for 20-30 seconds.
Add salt and pepper to taste.
Add cream and mix well.
Stir the parmesan cheese into the skillet.
Adjust the stove top temperature as needed.
Stir the sauce until it is smooth ...the sauce will thicken even more after it is off of the stove.
Add chopped parsely if you like!
Prepare the fettuccine noodles according to package directions.
Drain and add the noodles to the alfredo sauce.
And that's it ...serve hot with a salad and buttered bread, and that's about as good as life gets.
Tips for Fettuccine Alfredo
Use finely shredded Parmesan cheese, and if buying pre-grated cheese, buy cheese without a lot of additives listed in the ingredients. Too many additives can make the parmesan lumpy and
less smooth when it is melted. Ideally, grate your own cheese.
To make more alfredo sauce, simply add additional cheese and cream to taste. I like lots of sauce, so too much is not enough.
Shrimp, grilled chicken, and mushrooms are great additions to this dish, even broccoli (although fettuccine alfredo is soooo good when it's kept simple, I rarely make these additions.)
Cook the fettuccine noodles al dente, meaning NOT OVERDONE! Chewy noodles are best for Alfredo.
Do not rinse your noodles after cooking them, this will wash away a lot of the flavor; simply drain the noodles and then stir them slowly into the alfredo sauce.
Give this creamy Italian fettuccine alfredo recipe a try and let me know what you think, and bon appétit!
Authentic Fettuccine Alfredo only 3 ingredients
The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly made fettuccine (see my recipe), but you can of course buy that if you’re short on time. Also buy the real deal Parmigiano Reggiano cheese for the ultimate flavour. Look for the best butter you can afford, grass fed dairy cow is the best. This fettuccine alfredo is smooth, silky and rich, making this pasta dish incredible. Fettuccine Alfredo is an Italian dish invented by Alfredo Di Lelio in Rome 1908 in a restaurant runned by his Mother Angelina which was not long after demolished for the construction of the Galleria Colonna. Alfredo later opened up the restaurant named Alfredo in 1914 in central Rome. Traditionally there is no cream, chicken or anything else in Alfredo’s recipe, it’s the cheese that thickens the sauce made from the butter and pasta water.
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Classic Fettuccine Alfredo Recipe with Michael's Home Cooking
I show you how to make the Classic Fettuccine Alfredo, this simple and rich dish is so easy to make. I think mine is one of the best ever recipe!
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Ingredients:
9 ounces fresh pasta fettuccine (cooked)
1 cup heavy cream
juice of 1/2 lemon
1 cup parmesan
6 tablespoons salted butter (3 ounces)
dash of nutmeg (1/8 teaspoon)
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CLASSIC FETTUCCINE ALFREDO
Basic no frills classic fettuccine alfredo. It doesn’t get any easier than this. Prepare this dish in just 15 minutes from start to finish. Fettuccine pasta perfectly cooked to Al Dente and covered in an easy to make homemade creamy alfredo sauce then finished off with fresh Italian flat leaf parsley and more grated parmigiano cheese.
Shopping List:
16 ounces fettuccine pasta
4 quarts water
¾ cup starchy pasta water
1/3 cup Kosher salt
½ cup Italian flat leaf parsley
1 cup grated parmigiano reggiano cheese
1 stick butter
1 cup heavy cream
Directions:
Bring the water to a rolling boil.
Add the salt to the boiling water. Never add the salt before it starts boiling. Doing so will just cause the salt to settle at the bottom of the pot not flavoring the pasta and possibly staining your pot.
Add the fettuccine pasta to the boiling water and stir with tongs for about 45 seconds. That’s sufficient to keep it from sticking together. No need to add oil.
Cook the pasta for 8-10 minutes until almost Al Dente. It will finish cooking in the sauce later.
While the pasta is cooking make the sauce.
Add the stick of butter to a pan over medium high heat. Allow it to melt and become frothy then add the heavy cream and stir to combine.
Constantly stirring, bring the mixture to a high simmer then add the parmigiano cheese. Stir until thickened then reduce the heat to low.
Before draining the pasta remove about ¾ cup of the starchy pasta water and set aside. This is used to marry the pasta to the sauce.
Drain the pasta, but never rinse it. You want that starch on it.
Add the pasta to the sauce along with the reserved pasta water and stir to combine. Cook about 3-4 more minutes until the pasta is Al Dente.
Add the parsley and stir.
Top with a sprinkle of parmigiano cheese and enjoy!
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Italian Grandma Makes Fettuccine Alfredo
FETTUCCINE ALFREDO:
¼ lb Butter
3 cups Heavy Cream or Half & Half
3 cups Grated Pecorino Romano Cheese
1 lb Fettuccine Pasta
½ cup Chopped Fresh Parsley
Salt & Pepper to taste
Optional: Add cooked Shrimp, or Scallops, or Chicken (bit size), or Sweet Peas, or whatever you like!
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Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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