Fettuccine Alfredo I

Fettuccine Alfredo I Recipe - Authentic Italian Pasta Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Fettuccine Alfredo is a classic Italian pasta dish that is creamy, cheesy, and absolutely delicious. This recipe is a lighter version of the traditional dish, using skim milk and light cream cheese to reduce the fat content without sacrificing flavor.

History

Fettuccine Alfredo was created by Alfredo di Lelio in Rome in the early 20th century. The original recipe consisted of fettuccine pasta tossed with butter and Parmesan cheese. Over the years, the recipe has evolved to include cream and other ingredients to create a rich and creamy sauce.

Ingredients

1 tbsp margarine
2 small cloves garlic, minced
1 tbsp all-purpose flour
1 and 0.33 cups skim milk
2 tbsp light process cream cheese-product
1 and 0.25 cups (2.5 oz or 71 g) grated fresh parmesan cheese, divided
4 cups hot cooked fettuccine, cooked without salt or fat
2 tsp chopped fresh parsley
freshly ground pepper

How to prepare

Melt the margarine in a saucepan over medium heat.
Add the garlic and sauté for 1 minute.
Stir in the flour.
Gradually add the milk, stirring with a wire whisk until blended; cook for a few minutes or until thickened and bubbly, stirring constantly.
Stir in the cream cheese and cook for 2 minutes.
Add 1 cup of Parmesan cheese, stirring constantly until it melts.
Pour the mixture over the hot cooked fettuccine and toss well to coat.
Top with the remaining 0.25 cup of Parmesan cheese, fresh parsley, and pepper.

Variations

Add cooked chicken or shrimp for a protein boost.
Use whole wheat fettuccine for added fiber.
Stir in some steamed vegetables like broccoli or peas for added nutrition.

Cooking Tips & Tricks

Be sure to cook the garlic just until fragrant to avoid burning it.

- Gradually adding the milk while stirring constantly will help prevent lumps in the sauce.

- Toss the hot pasta with the sauce immediately to ensure that it coats the noodles evenly.

Serving Suggestions

Serve this Fettuccine Alfredo with a side salad and garlic bread for a complete meal.

Cooking Techniques

Be sure to cook the sauce over medium heat to prevent it from curdling.

- Toss the pasta with the sauce off the heat to prevent the sauce from breaking.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute regular cream cheese for the light version if desired.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stove before tossing with the pasta.

Presentation Ideas

Garnish the Fettuccine Alfredo with a sprinkle of fresh parsley and a grind of black pepper for a beautiful presentation.

Pairing Recommendations

Pair this Fettuccine Alfredo with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of milk to loosen the sauce if needed.

Nutrition Information

Calories per serving

Each serving of this Fettuccine Alfredo recipe contains approximately 350 calories.

Carbohydrates

Each serving of this Fettuccine Alfredo recipe contains approximately 45 grams of carbohydrates.

Fats

Each serving of this Fettuccine Alfredo recipe contains approximately 12 grams of fat.

Proteins

Each serving of this Fettuccine Alfredo recipe contains approximately 15 grams of protein.

Vitamins and minerals

This Fettuccine Alfredo recipe is a good source of calcium, vitamin A, and vitamin D.

Alergens

This recipe contains dairy (milk, cream cheese, Parmesan cheese) and wheat (flour), which may be allergens for some individuals.

Summary

This Fettuccine Alfredo recipe is a balanced meal that provides carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Fettuccine Alfredo recipe is a lighter version of the classic dish, perfect for a cozy night in or a special occasion. Creamy, cheesy, and delicious, it's sure to become a favorite in your recipe rotation.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Fettuccine Alfredo. It was a warm summer day, and I was visiting my friend Maria in her beautiful countryside villa in Italy. Maria was known for her exquisite cooking, and I always looked forward to the meals she prepared.

On that particular day, Maria invited me into her kitchen to watch her make her famous Fettuccine Alfredo. As soon as I saw the ingredients laid out before me, I knew I was in for a treat. Fresh fettuccine, heavy cream, butter, Parmesan cheese, and a pinch of nutmeg - it was a simple yet decadent combination that promised to be a culinary delight.

Maria began by melting the butter in a skillet, then adding the heavy cream and letting it simmer until it had thickened slightly. The aroma that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As Maria tossed the cooked fettuccine in the creamy sauce and sprinkled it with freshly grated Parmesan cheese, I could hardly contain my excitement. Finally, she served the dish on a white porcelain plate and garnished it with a sprinkle of nutmeg. The first bite was pure bliss - the pasta was perfectly al dente, the sauce velvety smooth, and the Parmesan cheese added a salty kick that balanced out the richness of the cream.

After that day, I made it my mission to perfect Maria's recipe for Fettuccine Alfredo. I practiced making the dish over and over again, tweaking the proportions of the ingredients and experimenting with different cooking techniques. I sought out the best quality ingredients I could find, from fresh pasta made by local artisans to the finest Parmesan cheese imported from Italy.

Through trial and error, I eventually developed my own version of Fettuccine Alfredo that I was proud to serve to my family and friends. The dish became a staple at our dinner table, a comforting and indulgent treat that never failed to impress.

Over the years, I shared my recipe with anyone who showed an interest in learning how to make Fettuccine Alfredo. I taught my children and grandchildren the secrets of the dish, passing down the tradition from one generation to the next. And each time I prepared the dish, I thought of Maria and the day she introduced me to the magic of Fettuccine Alfredo.

Now, as I write down the recipe for future generations to enjoy, I am filled with nostalgia for those warm summer days in Italy, surrounded by good friends and delicious food. The memory of discovering this recipe for Fettuccine Alfredo will always hold a special place in my heart, a reminder of the joy that can be found in sharing a meal with loved ones. And as I continue to cook and create in my kitchen, I know that the legacy of this dish will live on, a testament to the power of good food and good company.