Note: This article was written by and published in the website: Delish.com We want to thank Delish.com and Miss Miyashiro for sharing this recipe with us.
Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER—and it couldn’t be easier to make! Our recipe is a little untraditional (there’s heavy cream) but it’s just as easy to whip up as the rest. In fact, it’s so easy you can memorize it! Half a cup butter, cheese, and cream is all you need to make this luscious sauce. (Well, plus some pasta water, but that doesn’t really count. 😉)
What is Fettuccine Alfredo?
Tracing back to 15th century Rome, this dish quickly became popular throughout Europe, and later America. In the beginning, the sauce was comprised solely of butter, parmesan, and pasta water. Nowadays, there are all sorts of interpretations of the original recipe. Some add cream, some add more cheeses and herbs, and many add meat or fish.
What can I serve this with?
Shrimp Alfredo and Chicken Alfredo are two of the most popular types of Alfredo dishes—both delicious and hearty adaptations on the original. Steak or salmon would also be delicious, but quite heavy. If you’re looking for something on the lighter side, try folding halved grape tomatoes and fresh spinach into the hot pasta before serving.
How do I reheat my leftovers?
We recommend reheating your pasta in a pan over low heat, stirring occasionally. Microwaving the pasta can give your noodles a too-soft texture, and might leave your sauce greasy instead of creamy.
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
- Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper.
- Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.
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