Fettuccine Alfredo II

Authentic Fettuccine Alfredo II Recipe - Classic Italian Pasta Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 2 minutes | Servings: 4

Introduction

Fettuccine Alfredo II is a classic Italian pasta dish that is loved by many for its creamy and cheesy sauce. This recipe is a simple yet delicious version of the traditional Fettuccine Alfredo, perfect for a cozy night in or a special dinner with loved ones.

History

Fettuccine Alfredo is said to have been 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, but the basic concept remains the same.

Ingredients

homemade fettuccine noodles
1 cup softened butter or margarine
grated parmesan cheese
freshly ground black pepper

How to prepare

Drop the fettuccine into a pot of boiling salted water and cook until the fettuccine rises to the surface, which should take about 2 minutes.
Quickly drain the cooked fettuccine and transfer it to a warm bowl or container. Add half of the softened butter.
Top the fettuccine with lumps of the remaining butter and 0.33 to 0.5 cup of cheese.
Using a fork and spoon, toss the fettuccine lightly for about 2 minutes until it is well coated and a creamy sauce is formed.
Serve the fettuccine sprinkled with pepper and more grated cheese.

Variations

Add cooked chicken, shrimp, or vegetables to the pasta for a heartier dish.
Use different types of pasta, such as spaghetti or penne, for a twist on the classic recipe.

Cooking Tips & Tricks

Be sure to cook the fettuccine just until al dente, as it will continue to cook slightly when tossed with the sauce.

- Use freshly grated Parmesan cheese for the best flavor and texture.

- Toss the fettuccine with the sauce off the heat to prevent the cheese from clumping.

Serving Suggestions

Serve the Fettuccine Alfredo II with a side salad or garlic bread for a complete meal.

Cooking Techniques

Be sure to toss the pasta with the sauce off the heat to prevent the cheese from clumping.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Use Pecorino Romano cheese instead of Parmesan for a sharper taste.

Make Ahead Tips

The sauce can be made ahead of time and reheated before tossing with the cooked pasta.

Presentation Ideas

Garnish the Fettuccine Alfredo II with fresh parsley or basil for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Pinot Grigio or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

420 per serving

Carbohydrates

45g per serving

Fats

25g per serving

Proteins

10g per serving

Vitamins and minerals

This dish is a good source of calcium and vitamin A.

Alergens

Contains dairy (Parmesan cheese)

Summary

This dish is a rich source of carbohydrates and fats, with a moderate amount of protein. It is also a good source of calcium and vitamin A.

Summary

Fettuccine Alfredo II is a delicious and comforting pasta dish that is perfect for a cozy night in. With its creamy sauce and cheesy flavor, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. She had just returned from a trip to Italy, and she couldn't wait to share with me the delicious recipes she had learned during her time there.

As Maria excitedly flipped through her recipe book, she came across a page that caught my eye. It was a recipe for Fettuccine Alfredo II, a classic Italian dish that I had never tried before. Maria explained to me that this version of the dish was a slight variation from the traditional Fettuccine Alfredo, with a few extra ingredients that added a special touch to the dish.

I watched intently as Maria gathered the ingredients and began to prepare the dish. The kitchen was filled with the aroma of garlic and parmesan cheese, and my mouth watered as I eagerly awaited the finished product. As Maria plated the Fettuccine Alfredo II, she garnished it with freshly chopped parsley and a sprinkle of black pepper. The dish looked absolutely exquisite, and I couldn't wait to take my first bite.

As I savored each mouthful of the creamy pasta, I was transported to a world of culinary bliss. The flavors of the garlic, butter, and cheese melded together perfectly, creating a dish that was rich and decadent. I knew in that moment that I had to learn how to make Fettuccine Alfredo II myself, so I asked Maria to teach me her recipe.

Over the next few weeks, Maria patiently guided me through the steps of making Fettuccine Alfredo II. I learned how to cook the fettuccine until it was perfectly al dente, how to make a velvety sauce with butter, cream, and cheese, and how to garnish the dish with just the right amount of parsley and pepper. With each batch I made, my confidence grew, and soon I was able to prepare Fettuccine Alfredo II with ease.

As I continued to make the dish for family and friends, it became a staple in my repertoire of recipes. Everyone who tried it raved about the rich and creamy flavors, and I was proud to share with them the story of how I had learned to make Fettuccine Alfredo II from my dear friend Maria.

In the years that followed, I added my own twist to the recipe, experimenting with different types of cheese and herbs to create unique variations of the dish. Each new iteration of Fettuccine Alfredo II brought me joy and satisfaction, as I marveled at how a simple dish could bring so much happiness to those who savored it.

Now, as I sit in my own kitchen, preparing a batch of Fettuccine Alfredo II for my grandchildren, I am filled with a sense of nostalgia. The recipe that once filled me with wonder has now become a cherished tradition in our family, passed down through the generations with love and care.

And as I watch my grandchildren eagerly dig into their plates of creamy pasta, I know that the magic of Fettuccine Alfredo II will continue to bring joy and delight to our family for years to come. I am grateful for the recipe that brought me closer to my dear friend Maria, and for the memories we shared as we cooked together in her cozy little kitchen. May the flavors of Fettuccine Alfredo II always remind me of the love and friendship that inspired me to learn this wonderful dish.